Systems and methods for synchronized pre-ordered item preparation at dine -in locations

ABSTRACT

Systems and restaurant locations for use with a mobile ordering system, and methods thereof, to provide at least more time-efficient pick up of orders or dine-in practices by customers than with traditional ordering, pick up windows, and dine-in practices.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation-in-part of U.S. patent applicationSer. No. 17/532,077, filed Nov. 22, 2021, which is acontinuation-in-part of U.S. patent application Ser. No. 16/504,123,filed Jul. 5, 2019, now U.S. Pat. No. 11,182,864, which is acontinuation-in-part of U.S. patent application Ser. No. 15/168,952filed May 31, 2016, now U.S. Pat. No. 10,402,920, which claims thebenefit of U.S. Provisional Patent Application No. 62/191,772, filedJul. 13, 2015, and the contents and disclosures of all applications areincorporated herein by reference in their entirety for all purposes.

FEDERALLY SPONSORED RESEARCH

Not Applicable

SEQUENCE LISTING

Not Applicable

BACKGROUND

Customers of restaurants, especially to-go customers, do not wish towait to pick up their food. In particular, customers who havepre-ordered their meals do not wish to be trapped in line waiting forother customers to order, or waiting on a larger order to be cooked andcompleted before picking up their food. This problem is especiallypronounced as customers expand their expectations for more efficientpick up beyond fast food restaurants and to higher end restaurants.

For example, for fast casual and casual dining restaurants that offercustomers the ability to pick up ordered food from a delivery or pick upwindow, time is of special importance. Customers do not wish to wait.

As another example, in dine-in restaurants, customers do not wish towait long periods of time after ordering for their food to come to thetable. In the typical dine-in ordering process, customers wait to beseated, wait to read menus offered at the restaurant, wait to orderdrinks, wait to order food, and wait to pay for the meal. At times, inan effort to reduce wait times in the restaurant, customers will park inthe parking lot of the dine-in establishment and wait to enter untilthey are ready for the entire ordering process. Thus, an additional waitcan occur for available parking spaces or space in a queuing line whencustomers with dine-in orders wait in the parking lot. Moreover, in suchexamples, the restaurant is hindered as well since the delay in servingthe customer will slow the turn-over rate of each table in therestaurant and, accordingly, will slow the turn-over rate of parkingspaces at the dine-in restaurant.

FIELD

This disclosure relates to drive-through, pick up, and delivery orderingand delivery systems and methods for restaurants. In another embodiment,this disclosure relates to ordering systems and methods for dine-inrestaurants that can obtain a customer order and begin service prior tocustomer entering the dine-in restaurant.

DESCRIPTION OF THE RELATED ART

For many restaurants the preparation time significantly varies betweenmenu items, and order completion time is determined by multiple dynamicvariables: staffing levels, staff position training, staff skill levels,prior orders in progress, inventory on hand, order size, ordercomplexity, and by the longest preparation time of any one item on anorder.

In customary drive-through restaurants, customers are served in thesequence of order placement or arrival at the restaurant order queue (asequential, linear queue) so there can be a significant wait in a queuefor delivery of an order even if the preparation time is short, becausethe delivery is made in the sequence of orders received; not when theorders are ready for pick up. This results at least partially from thearrangement of drive-through parking lots with sequential drive lanes.Moreover, considerable time is typically spent in payment at the pick-upwindow.

In customer dine-in restaurants, customers must first wait for a tableto be cleared, then wait for a server to come and take their order, andthen wait for the food to be prepared. At times, the ordering processfrom the wait staff at the dine-in restaurant can require a series ofinteractions before the customer's food order is placed. Moreover, atpeak dining hours, a wait staff may be so busy that some customers mustwait prolonged periods of time before their orders are even taken. Oncethe order is taken, the customer must then sit at the table and waituntil the kitchen completes cooking the order and the wait staff has thetime to bring the food order out to the customer's table.

What is needed is a system or methods which solves these time-wastingproblems and allows customers the convenience of a more efficient drivethrough window or more efficient dine-in ordering process, whilepotentially being served a higher quality menu (such as that typicallyfound in fast casual and casual restaurants), which requires longer foodpreparation times, and further can allows customers to receive a morereliable expectation of order completion. Such a system and method willfurther allow for facilitation of quicker turn-over time in parkingspaces and allow queuing line real estate by moving customer vehiclesthrough the process quicker, which in turn will allow for a moreefficient customer experience for both dine-in and pick-up customers.

BRIEF SUMMARY OF THE INVENTION

This disclosure is, in general embodiments, a restaurant location foruse with an ordering system with production timing and slip logic, andrestaurant locations configured to provide non-sequential pick up oforders as the orders are ready, and methods for use thereof. The presentdisclosure provides at least more time-efficient pick up of orders bycustomers than with traditional ordering and pick up windows.

This disclosure is also, in general embodiments, a restaurant locationfor use with an ordering system with production timing and slip logic,and restaurant locations configured to provide synchronized pre-ordereditem preparation based on real-time telematics from a customer's device,and methods for use thereof. The present disclosure provides at leastmore time-efficient dine-in orders by customers than with traditionaldine-in restaurant processes.

BRIEF DESCRIPTION OF THE DRAWINGS

Various embodiments of the present embodiments are described withreference to the following FIGURES. Like reference numerals thereinrefer to like parts throughout the various views unless otherwisespecified. Embodiments and portions of embodiments illustrated anddescribed herein are non-limiting and non-exhaustive.

FIG. 1 is a flow diagram of the process of an embodiment of the presentdisclosure.

FIG. 2A is a schematic view of a possible mobile device display of anembodiment of the present disclosure before editing an order.

FIG. 2B is a schematic view of a possible mobile device display of anembodiment of the present disclosure after editing an order.

FIG. 2C is a schematic view of a possible mobile device display of anembodiment of the present disclosure showing payment options.

FIG. 2D is a schematic view of a possible mobile device display of anembodiment of the present disclosure showing status of an order.

FIG. 3 is a flow diagram of the process showing data flow in a dataprocessing unit.

FIG. 4 is a schematic representation of a restaurant building andparking layout for an embodiment of the present disclosure.

FIG. 5 is a flow diagram of the process of an embodiment of the presentdisclosure.

FIG. 6 is a schematic representation of a restaurant building andparking layout for an embodiment of the present disclosure.

FIG. 7 is a method displaying the process of an embodiment of thepresent disclosure.

FIG. 8A is a schematic view of a possible mobile device display of anembodiment of the present disclosure before placing an order.

FIG. 8B is a schematic view of a possible mobile device display of anembodiment of the present disclosure after placing an order.

FIG. 8C is a schematic view of a possible mobile device display of anembodiment of the present disclosure showing payment options.

FIG. 8D is a schematic view of a possible mobile device display of anembodiment of the present disclosure showing status of an order.

FIG. 9A is a schematic view of a possible visual display in therestaurant of an embodiment of the present disclosure after an order hasbeen placed on a mobile device.

FIG. 9B is a schematic view of a possible visual display in therestaurant of an embodiment of the present disclosure after an order hasbeen updated on a mobile device.

FIG. 9C is a schematic view of a possible visual display in therestaurant of an embodiment of the present disclosure showing status ofan order.

FIG. 9D is a schematic view of a possible visual display in therestaurant of an embodiment of the present disclosure showing order firetimes.

FIG. 10 is a schematic view of a possible visual display in therestaurant of an embodiment of the present disclosure showing status ofan order.

FIG. 11 is a flow diagram of the process showing data flow in a dataprocessing unit.

FIG. 12 is a schematic representation of a restaurant building for anembodiment of the present disclosure.

DETAILED DESCRIPTION

The following description of various embodiments of the presentdisclosure, combined with the associated drawings, enables persons ofordinary skill in the art to both practice the preferred embodiments ofthe present disclosure, and to understand related applications andembodiments of the present disclosure that may not be specifically setforth, but are encompassed by the specification and claims.

GENERAL EMBODIMENT

This disclosure is, in general embodiments, a restaurant location foruse at least with a mobile ordering system to provide at least moretime-efficient pick up of orders by customers than with traditionalordering and pick up windows.

This disclosure is, in some embodiments, a restaurant location for useat least with a mobile ordering system, comprising a restaurant building(which is, in various embodiments, a building, multiple buildings, afood truck, a food stand, some other discrete physical restaurantstructure, or a combination thereof) having an order pick up window andassociated order pick up area configured only for pick-up of pre-paidorders. In some such embodiments, the restaurant location furthercomprises a parking lot at least partially around the building, andhaving a drive-through lane that allows vehicles to pull adjacent to theorder pick up window. In some embodiments, the restaurant location alsocomprises a plurality of queuing spaces, being parallel, single-vehicle,parking spaces in the parking lot, each queuing space opening directlyinto the drive-through lane such that each queuing space providesindependent, non-sequential access to the drive-through lane. In someembodiments, the restaurant location further comprises an order statusdisplay positioned and sized to be visible both to customers in thequeuing spaces, and to customers in or approaching the drive-throughlane but not yet approaching the order pick up window.

In some embodiments, each queuing space opens directly into at least onedrive-through lane such that each queuing space provides independent,non-sequential access to that space's drive-through lane, the orderstatus display is positioned and sized to be visible to customers in thequeuing spaces and to customers in or approaching a drive-through lanebut not yet approaching the order pick up window; and a merging means todirect vehicles from the several drive-through lanes to approach theorder pick up window.

In some embodiments, the restaurant location comprises at least onedrive-through order placement station separate from and before the orderpick up window and placed accessible from at least one drive-throughlane.

In some embodiments, a dine-in location includes a system forsynchronized pre-ordered item preparation, which includes a restaurantbuilding including a dining area and a kitchen, where the kitchen has aplurality of tables; one or more first visual displays, positionedinside the dining area, configured to display an arrival time of thecustomer to the restaurant building and a corresponding table, where thecorresponding table is one or more of table in the plurality of tables;a second visual display, positioned inside the kitchen, configured todisplay an order fire time, a corresponding order completion time, thearrival time of the customer, and the corresponding table; and a dine-inlocation server, where the dine-in location server is communicativelycouple to a dine-in application for use on a customer device of thecustomer.

In some embodiments, a dine-in location utilizes a system forsynchronized pre-ordered item preparation at the dine-in location, wherethe system includes a customer device including at least one processor;a dine-in application for use on the customer device; a real-timetelematics device communicatively coupled to the customer device, wherethe real-time telematics device includes a processor with a graphicalinterface and is configured to collect real-time telematics informationof the customer based on a global position of the customer device andcurrent driving information; and a dine-in location server configured toprovide one or more menu selection information, where the dine-inlocation server is communicatively coupled to the dine-in applicationfor use on the customer device.

In some embodiments, a dine-in location server is communicativelycoupled to a dine-in application for use on a customer device, where thecommunication causes at least one processor on the customer device toprovide interactive menu and ordering information to a customer, wherethe interactive menu is configured to display menu information availableat a dine-in location; receive a provisional input from the customerincluding one or more menu selections, and real-time telematicsinformation of the customer, where the real-time telematics informationis based on a global position of the customer device and current drivinginformation; determine an arrival time of the customer to the dine-inlocation; transmit the arrival time of the customer and the one or moremenu selections to the dine-in location; and optimize an ordercompletion time based on the real-time telematics and the arrival timeof the customer to the dine-in location.

The present system and methods provides a significant advantage inaccurate expected wait times. In particular, it provides an advantageover the typical requirement for customers that desire an estimated waittime to call or walk-in to the restaurant location, and receive amentally calculated estimate from wait staff. The current order systemallows customers to receive an estimated order-ready time before placingtheir order and without having to directly contact the restaurant.

Furthermore, it allows a more accurate order ready time, instead ofeither being inconvenienced by an over-ambitious estimate that is tooshort and requires the customer to wait longer than expected, or by anoverly-conservative estimate that unnecessarily discourages the customerfrom ordering.

In some embodiments, wait staff greet the customer by name, verballyconfirm the order, or some combination thereof, before handing the orderto the customer or serving the order to a customer's table. The orderingsystem and non-sequential pick up does not eliminate human interaction.Instead, it minimizes frustrating human interaction (such as trying toaccurately place an order over a drive-through microphone), and allowsthe human interaction to be more positive, such as greeting a customerby name and with a smile, and handing a fresh, accurate order to acustomer. In certain embodiments, the customer may select the table thatthe customer desires based on a list of available tables at the time ofarrival. In such embodiments, the customer may select particular tablepreferences, such as for example booth, bar seating, outdoor seating.

Exemplary Advantages

Various embodiments of the present disclosure provide a multitude ofadvantages over current ordering, production, and delivery systems. Anon-exhaustive, non-limiting, list of example advantages of someembodiments are provided hereafter.

Menu Quality

In various embodiments, the system and process presented herein providerestaurants the ability to offer customers a combination of a higherquality menu typically associated with greater wait times, and theordering and pick up convenience typically associated with lower qualityfast food menus. Heretofore, restaurants with a high percentage ofdrive-through orders (typically greater than fifty percent) had torestrict their menu to orders that could be prepared quickly to preventthe line growing uncontrollably and excessive wait times between orderplacement and order pick up.

The present system and methods allow the longer preparation times, suchas is necessary in ‘home-cooking,’ in healthier menus, and in morecustomized or more variable menus, to be accounted for while preservingcustomer convenience, by pre-ordering. It also allows the greatervariations in preparation times associated with a varied menu to beaccounted for by a production timing and slip-logic order system.Accordingly, the restaurant prepares orders more efficiently,eliminating inefficiencies in order preparation time, orders not readywhen expected, and orders ready substantially before expected. Thegreater efficiency allows the effect of longer preparation times to beminimized by removing ‘overhead’ time that was lost in inefficiency inprevious systems and methods, thereby reducing the impact of the longerpreparation time on the time-to-ready that affects customers.

Customer Interaction and Convenience

Embodiments of the present disclosure provide further advantages inaccommodating customer personalities, moods, etc., and in providingcustomers with a more relaxed and friendly order placement and pick upexperience. In particular, the ability to pre-order on a mobile device,computer, or kiosk, allows a customer to explore the menu at theirleisure instead of being pressured to quickly make decisions by othercustomers waiting behind them, or by a hurried wait staff waiting toreceive their order. Indeed, in a prototype embodiment of an embodimentof this disclosure using a non-sequential order pick up lane and window,and a mobile ordering system, it was found that mobile orders resultedin an increased engagement of customers with the menu, increased amountof time customers spent creating an order, a greater level ofcustomization, and an increased number of menu options added to orders.

Many customers are uncomfortable with excessive interaction: they mayfeel awkward, they may fear engaging a new restaurant because they arenot familiar with it, they may tend to be introverted and preferlimiting unnecessary engagement with random people, they may have had astressful day and not feel like the extra effort to engage people at themoment, they may be in a hurry and find it more efficient to interactwith a device as it is convenient for them rather than dedicating thetime to go place their order in person, etc. Whatever the reason,allowing pre-ordering, especially through a website, mobile device, etc.allows the customer to place an order without a) the stress ofinteracting with an often hurried order taker, and b) dedicating thetime to place an order and wait for order preparation. The combinationof slip-logic queuing, accurate estimation of order ready time, andnotifying customers when the order is ready, enables pre-ordering towork smoothly and efficiently, without previous problems associated withpre-ordering, such as customers forgetting their order, losing track oftime, or having to ‘activate’ their order upon arrival and wait for theorder to be prepared.

Embodiments of the present disclosure offer distinct advantages tocustomers in convenience and speed, as referred to elsewhere herein. Anorder pick up window(s) configured solely for pre-orders, especiallymobile orders, alleviates the frustration to a customer of pre-ordering,and then being trapped in line behind non pre-orders. Additionally,pre-ordering through a customer-centric mobile application or websiteallows convenient re-ordering. For example, if a customer regularlyplaces one or several orders, the customer is able, in some embodiments,to access their account and simply ‘re-order’ instead of having to buildthe order time and time again, or to verbally dictate their order againand again to an order taker at a drive-through location.

Restaurant Advantages

Furthermore, embodiments of the present disclosure provide advantages torestaurants in increasing order accuracy, increasing customer service,and improving the working environment for staff, thereby contributing toa better experience for customers. In particular, the removal ofmicrophones from the order pick up lane and window, in combination withmobile and online orders, reduces the stress of understanding customer'sverbal orders, increases order accuracy and so decreases customertension over inaccurate orders, and allows wait staff to greet customerspicking up their orders with a friendly, un-harried, smile and greeting.The reduction or elimination of phone calls seeking information andplacing orders over the phone (due in part to direct mobile and onlineorders, and due in part to the ordering system, discussed elsewhere,allowing calls to be taken at a quiet, central location) reduces thestress on wait staff, and allows phone conversations to be in a quietand calm environment without the background noise of a busy restaurantenvironment.

Mixed Pre-Order and In-Line Ordering

Additionally, the present system and methods provide an advantage overvarious systems and methods that seek to improve upon fast food orderingby taking pre-orders, and then mixing pre-order customers and customersordering in-line in the same order and pick up line(s).

In various embodiments, taking orders over a mobile device or otherinternet-enabled device, calculating an accurate order-ready time, andmanaging order-prep start time with the slip-logic order managementsystem allows the customer to order when convenient, and pick up whenconvenient, avoiding extended wait times and making a higher qualitymenu actually faster for the customer than present fast-food systems andmethods. As customers demand higher quality menus, and menus includinghealthier options, such a system and methods are particularlyadvantageous to customers and restaurants alike.

Similarly, the present system and processes also provide an advantageover systems and methods that take pre-orders, but provide no dynamicorder queuing, production timing, or slip-logic, such that large or sloworders may interfere with expected wait times, and small or fast ordersmay sit abnormally long before the customer picks them up. Again, thepresent system and methods also provide an advantage over systems andmethods that take pre-orders but, in order to maximize order freshness,require the customer to ‘activate’ or ‘confirm’ the order upon reachingthe restaurant location, effectively eliminating the advantage ofpre-ordering to avoid the wait of order preparation. The present systemsand methods, thus, capitalize on the advantages of pre-ordering, ratherthan effectively putting pre-orders in the same preparation position asif the orders were placed at the window.

Non-Sequential Linear Access

The present disclosure offers multiple advantages over drive-inrestaurants with multiple parallel ordering and pick up spaces.Non-sequential customer access to a drive-through window(s) maximizesefficiency of wait staff, preventing the necessity of constantlycarrying orders to a plurality of locations. Additionally,non-sequential customer access to a drive-through window(s) maximizesconvenience and time savings for customers, eliminating the need to waitat a particular location for the order to be prepared—an especialadvantage over restaurants where the customer places and receives theorder at the same window or parking space, and has to wait thereatduring preparation.

Efficiency

Additionally, the present disclosure offers multiple advantages overorder delivery methods in which the customer places an order, and thecustomer is directed to pull to a parking location and wait for theorder to be brought to them. Non-sequential customer access to adrive-through window allows wait staff to work in an efficient mannerfrom inside the building, thereby reducing per-order time and cost,decreasing customer wait time, and preventing inefficiencies andpotential dangers (moving vehicles, low-light locations at night, etc.)from requiring wait staff to exit the restaurant repeatedly to carryorders to waiting vehicles. Additionally, pre-placement of an orderthrough a mobile device and/or online ordering system prevents thenecessity of the customer waiting for the order to be prepared.

Various combinations of the different elements of embodiments of thedisclosure as herein defined will be obvious to those in the art asappropriate for the specific application and environment of use.

System and Method Components

In various embodiments, the present system and methods of use thereofinclude the following components.

Ordering System

The present disclosure comprises, in various embodiments, aproduction-timing and slip-logic mobile ordering and order managementsystem. A particularly suitable such system, incorporated in manyembodiments herein, is described in patent publication US 2017/0018041A1, published Jan. 19, 2017, the disclosure of which is incorporatedherein by reference for all purposes. Further details regarding theordering system is provided, as relevant, herein, particularly inrelation to the detailed description of the FIGs.

Mobile ordering system, as used herein, is defined as a system thatprovides customers with the ability to place an order via a mobiledevice. Mobile device, as used herein, encompasses stationary computersthat are able to remotely access the system—such as a desktop personalcomputer connected to the internet. Some mobile devices herein must beliterally mobile—such as carried in a hand, vehicle, about the humanbody, etc.—as indicated expressly or by context, such as for dynamicallytracking customer location. Such mobile devices include smartphones,tablets, laptops and notebooks, smart watches, vehicle-integratedprocessing and connectivity systems, and other suitable devices.

Non-Sequential Order Pick Up Window

In preferred embodiments herein, a restaurant location comprises atleast one non-sequential order pick up window (unless specifiedotherwise, also referred to herein as “order pick up window,” or “pickup window,” and sometimes abbreviated when repeatedly used simply as“window”). It should be noted that, as used herein, “order window” isdefined as a general term that includes order pick up windows, orderpayment windows, order placement windows, or any order-related window,unless otherwise indicated explicitly or by context. An order pick-upwindow is a type of order window.

A non-sequential order pick up window is configured for customers tocome to the window and pick up their order in the sequence that theorder is ready, and not necessarily in the sequence that the order wasplaced. In preferred embodiments, the order pick up window is used todeliver orders to customers that have already both placed and paid fortheir order online (including through a mobile device). In preferredembodiments, the order pick up window does not have a microphone, anddoes not accept payment for orders. In particularly preferredembodiments, the restaurant location does not have any microphone forcustomers in the parking lot to communicate with the restaurant staff.In particularly preferred embodiments, there are no sequential queues inthe parking lot.

“Non-sequential,” as used herein, unless otherwise indicated, is definedas referring to lane, order pick up window, etc. that: (a) is notnecessarily entered or approached in the sequence of order placement, orof customer arrival at the restaurant location but, instead, (b) isaccessed in the sequence of order pick up, or at least of attemptedorder pick up by the customer, which is generally and preferably thesequence determined by the intersection of when the orders are ready andwhen the associated customers arrive. In other words, ideally, anon-sequential lane is entered and a non-sequential order pick up windowis approached, for example, when: (a) the customer is present at thelocation, and (b) an order-ready board (or other order-readynotification system) indicates to the customer that their order is readyfor pick up.

Non-sequential queuing spaces or lanes, and non-sequential parkingspaces, however, are typically entered when a customer arrives, allowingthe customer to wait conveniently for a notification that their order isready. Such spaces and lanes are still non-sequential in the sense thatthey do not block other customers from entering the non-sequentialdrive-through lane or approaching the non-sequential order pick upwindow, thereby preserving efficient customer flow and reducing oreliminating unnecessary wait time because of sequential, linear queuing.

In some embodiments, no orders are taken at the order pick up window. Insome embodiments, orders and payment are received at the order pick upwindow, but the customer must exit the lane accessing the order pick upwindow and wait to be notified (such as by the order board) that theorder is prepared, before re-approaching the order pick up window. Suchembodiments provide service to customers who do not have access to amobile device, eliminate the need to go inside to place an order(whether for convenience of the customer or because the restaurant hasno area inside for receiving orders), while preserving the efficiency ofnon-sequential access to the order pick up window.

In some embodiments, the restaurant location does not have anymicrophone for customers to communicate with wait staff. Customers placetheir orders in various embodiments, through a mobile device, through aweb site, inside the store, at a kiosk, with an attendant in the parkinglot, or—in relatively limited circumstances—at the order pick up window.Eliminating the microphone allows the restaurant to focus on accurateorder preparation instead of trying to accurately hear and interpretcustomer orders, thereby eliminating a potential source of error.Eliminating the microphone encourages pre-ordering by customers, and theassociated advantages discussed herein, including convenience and speedfor other customers.

In some embodiments, order-placement stations are provided in theparking lot, inside the restaurant, at other convenient locations (suchas a mall, grocery store, retail store, office building, industrialcenter, bus stop, food park, school, university, conference center,visitor center, travel center, convenience store, etc.). In someembodiments, the order-placement stations are kiosks, staff, orthird-party personnel or equipment. In some embodiments, theorder-placement stations also accept payment through at least one of:credit cards, debit cards, automated clearing house system, electronicfunds transfer, cash, bitcoin, other electronic funds, or somecombination thereof. In some embodiments, customers who approach anorder-pick up window to place an order are directed to order online,with a mobile device, inside the restaurant, or at an order-placementstation.

Order Notifications

In various embodiments, customers are provided with various ordernotifications through the ordering system, a notification system, anorder-ready board (discussed hereafter), etc. In preferred embodiments,customers are provided with notifications on their mobile device, intheir vehicle, through short message service (SMS), electronic mail(e-mail), etc. In particularly preferred embodiments, customers areprovided with a mobile device notification, an SMS notification, orboth, when at least one of the following occurs: their order is within agiven time of being ready, or their order is ready. In some embodiments,customers receive a mobile device notification, an SMS notification, orboth, when their order is ready.

Order-ready notifications are particularly important to non-sequentialorder pick up, as it prevents customers from entering the order pick uplane until the precise time their order is ready. This providesincreased time convenience for customers, and minimizes the length ofcustomer queues. As discussed elsewhere herein, minimizing the number ofcustomers in a lane at a given time decreases customer wait time, andminimizes required real estate for a restaurant location.

Pre-Ordering and Pre-Arrival Production

In various embodiments herein, the ordering system allows, encourages,or requires, pre-ordering, or placing an order before entering the orderpick up lane. In particularly preferred embodiments, the ordering systemallows, encourages, or requires offsite (or at least outside of thepick-up lane(s)) placement of orders and payment for orders.Pre-ordering (typically also including pre-payment) allows therestaurant location to begin production before customer arrival,minimizing customer wait time and increasing restaurant and trafficefficiency.

In some embodiments, as discussed further elsewhere herein, a locationproviding only a non-sequential order pick up window, requiring (or atleast highly encouraging) pre-ordering and pre-payment, reduces theamount of parking lot needed, as it can be treated like a pick up window(such as a laundromat) for planning and relevant city code purposes. Forexample, in one embodiment of a restaurant location serving ahigh-quality, highly-customizable casual restaurant menu, in ametropolitan area of approximately two hundred seventy-three thousand(273,000) people, anecdotal observation indicates that there are nevermore than two (2) or three (3) customers in a row at the order pick upwindow, even at highly busy times.

Furthermore, pre-ordering online, through a mobile device, etc. allowscustomers to more fully review the menu without time and embarrassmentpressures, and to place the order without time and microphone andlanguage or accent constraints. Accordingly, higher levels ofcustomization and drastically reduced order mistakes are simultaneouslypossible.

Order-Ready Board (ORB)

Many embodiments comprise, or comprise the use of, an order-ready board(ORB) or similar order status display structure for notifying customerswhen to advance to a non-sequential pick up area. In variousembodiments, the ORB is positioned such that it can be viewed whenapproaching a non-sequential drive-through pick up lane, from queuingparking spaces and/or lanes, and from at least some portions of theparking lot in general. The ORB presents at least the orders which canbe picked up, using some form of identification which may be readilydiscerned by customers. In some embodiments, it alternatively oradditionally presents the orders for which customers should approach thepic-up area(s) (preferably at least one window), even if the order isnot actually ready yet.

Such an ORB is not a menu, such as display some or all of a restaurant'smenu options, and from which customers determine what they are going toorder. However, in some embodiments, a single structure combines both atleast one each of an ORB and a menu. Conversely, in some embodiments, anORB does not function as a menu in any capacity, and is not combinedwith any menu. Furthermore, in various embodiments, the ORB is notconnected to a microphone, and so cannot broadcast a verbal announcementof an order number, a customer's name, etc.

In preferred embodiments, the ORB is provided in combination with ameans for SMS messaging, mobile device notifications, e-mail, or anotherform of electronic messaging notification. In such embodiments, thecustomers may choose to rely primarily on looking at the ORB to knowwhen to advance to the order pick up area(s), may rely primarily on theelectronic messaging notification, or some combination thereof. Inpreferred embodiments, all pending orders are presented on the ORB, andcustomers are able to verify that their order is in process by lookingat the ORB.

In some embodiments, the ORB is configured to protect identity, tocombat theft of orders, or both. In some such embodiments, the ORBdisplays at least one of: an order identification alphanumeric string, acustomer-provided ‘nickname,’ and a customer provided ‘orderidentification’ string. Such embodiments do not display a customer'sactual name, phone number, or other sensitive information that may beused to breach the customer's security if publicly displayed. In somesuch embodiments, an additional piece of information, such as aconfirmation string, a name, a phone number, or other informationassociated with the order and/or customer, and not made public on theboard, is required before delivery of the order. Such embodimentsprevent an order from being stolen by being seen on the ORB by apasserby and then being picked up.

An ORB may also be referred to as an order status display which, invarious embodiments, displays orders that are ready, displays the statusof all pending orders, or other suitable order status displayconfigurations.

DETAILED DESCRIPTION OF THE DRAWINGS FIG. 1—Ordering Process

Referring to FIG. 1 , representing some exemplary embodiments, theprocess starts at 102 where customers access a menu of available items.The menu will generally be available on an interactive website or mobileapplication (app) that can be accessed by customer through his/hermobile device (cell phone, computer tablet, computer, and the like).Customers (guests) can place orders from anywhere—allowing them to planahead and pick up later. This allows other occupants in a vehicle toplace the pick-up order while the vehicle is moving towards therestaurant. The menu display also includes means for the customer toindicate the desired pick up wait time ((for example: as soon aspossible (ASAP), 10 minutes, tomorrow, etc.)).

FIGS. 2A-2D—Order System Screens

In various embodiments, shown in FIGS. 2A-2D, when the customer accessesthe menu a customer identification (ID) is generated by a dataprocessing unit, or the customer uses an existing unique ID number orcode. When the customer selects items from the menu for orders that arewanted ASAP, there is generated and displayed on the customer's mobiledevice or computer the menu items selected, the price and thepreparation time for each item, and the preparation time plus indicatedwait time, as illustrated in FIG. 2A and FIG. 2B. Thus, the customer cansee (104 display on customer's mobile device, see also FIG. 2A- orappropriate computer screen) if the preparation for one or more items isexcessive for his or her needs and can edit the order accordingly. Thesystem data processor(s) will calculate all the variables.

If a particular item on the order could be deleted and allow the orderto be produced more quickly, then the system will highlight that itemand inform the customer how much time could be “saved” by not orderingthat particular item. If no item can be deleted to save preparationtime, then no indication will be displayed. The display may also displayan appropriate message such as “Your Order's Wait Time will be Xminutes. To shorten your Wait Time, remove the highlighted item(s)below.”

The display may also show “Promised Time.” For example, preparation timefor pizza may be 7 minutes, and all other items (drinks, sandwiches,bagged chips, and the like) only 1-2 minutes, as illustrated in anexample mobile device display in FIG. 2A. Thus, the customer may editthe order, for example, delete pizza, and select another item withshorter preparation time (see 106 to 102 of FIG. 1 ), such as is shownin FIG. 2B, where pizza is deleted and hamburger is selected.

The order is confirmed or edited. If edited (as illustrated on FIG. 2B)it may then be confirmed. When confirmed, 106 (decision connector) to108 (customer payment module), the order and cost is displayed (FIG. 2C)and the customer is asked to make required payment, as illustrated inFIG. 2C. The order status will be periodically or continuously updated(FIG. 2D). There will also be an indication on the customer's devicescreen that the “order is ready.” For future planned orders where acustomer selects a specific time slot and day, the system will determinewhether or not the order can be produced (and delivered) by the timerequested, and inform the customer on its device screen. No productiontimes will be displayed.

When the customer selects items from the menu, there is generated anddisplayed on the Customer's mobile device or computer the menu itemsselected, the price and the indicated total wait time. Also displayednext to any one item in the order is the amount of wait time that couldbe removed from the total wait time by removing that one item (which hasa longer production time associated with it) from the order. Thus, thecustomer can see (104 display on customer's mobile device, FIG. 2A) ifthe preparation for one or more items is excessive for his or her needsand can edit the order accordingly. For future “planned” orders thecustomer selects a specific time slot and day. The system will determinewhether or not the order can be produced (and delivered on time) by thetime requested. In this scenario, no production times will be displayedbecause they do not matter.

As noted above there is also provided means, in some embodiments, forcustomers to enter a unique customer ID number or code upon placing anorder (for example, to create an account).

This identification number or code will facilitate speedier service andallow identification of repeat and frequent customers. Customer'spayment types, past orders and favorites are remembered by the system,thus, making reorder quicker and more convenient compared to traditionaldrive through windows.

The wait time for as soon as possible (ASAP) orders and time slotsallowed for future orders is based on an algorithm that factors multiplevariables. Variables include (but are not limited to):

a. ASAP or promised time(s) of prior orders and the current productionprogress of each of those prior ordersb. Order sizec. Order item complexityd. Production staff levelse. Delivery staff levelsf. Skill levels of staff membersg. Delivery distance of prior and current orders

The system, with a customer identification, is programed in someembodiments to allow frequent, loyal, “very important person” (VIP)guests to jump ahead of the line and for their order to receivepreferential timing. The system is also, in some embodiments, configuredto allow guests to pay an extra fee to receive their order quicker. Italso allows, in some embodiments, for a “Free if Late” promotion, otherpromotions, or some combination thereof. The system contains amanagement tool for measuring and tracking promised times versus actualfulfilled delivery and pick up times.

In preferred embodiments, only electronic payment from a customer'smobile or computer device connected by the internet (or otherdistributive computing method or connectivity method) is accepted aspayment. There are many mobile payment systems available and more arebeing developed all the time. These include Square Wallet, virtualprepaid cards, Google Pay, Apple Wallet, Android Pay, Dwolla, and thelike. In some embodiments, there is provided a kiosk at the restaurantlocation for payment by credit card, cash, other payment means, orcombinations thereof. Also, in some embodiments, there is provided acustomer service representative (order taker) in the location parkinglot that will have a mobile device for taking orders and payments.

In addition to displaying the menu or ordered items there is provided,in some embodiments, an interactive sensor (usually a button) on themenu display on the customer's mobile device or computer that will allownutritional information for the menu or ordered items to be displayed.The nutritional information also contains, in some such embodiments,various diet “points,” such as used by diet services as, for example,Weight Watchers™, Jenny Craig™ NutriSystem™, and the like. Theinformation is stored in data storage in the Data Processing Unit orother suitable accessible data storage, and is accessed by theappropriate computer program of the computer system.

Kitchen orders are prepared by the preparation staff in parallel, notnecessarily in linear sequence, as determined and arranged by analgorithm of the data processing unit. The system algorithm determineswhich order to make next and dictates promised completion times. Simpleorders and preferred guests' orders are moved forward in progression.Multiple orders are worked simultaneously. When orders are complete, thecustomer is notified and the order preparation algorithm is updated tocalculate a new preparation display for the preparation kitchen staff.[0093] When the order is ready the customer is notified (112) (FIG. 2D)by visual display (FIG. 2D) or text message on his/her mobile device orcomputer, or by any other suitable means, and the customer moves to anorder pick up window, 120. An order placed for delivery also receives atext message on his/her mobile device or computer, or by any othersuitable means, to notify them that a delivery driver has departed fromthe restaurant with their order and gives them an updated arrival timebased on current traffic conditions available on various internet sites.Thus, there is no sequential waiting for order pick up: the order ispicked up when ready and, since the order is prepaid, no wait isnecessary for payment and change making. This is facilitated by thearrangement of the location physical layout explained in more detailbelow.

The data processing unit or module, 110, is the computing and datageneration heart of the system. It contains suitable data storagecapacity for menu items, prices, preparation time, customeridentification, order details, payment details and the like. It iscapable of computing preparation wait time and pre-preparation timesfrom inputted and stored data and causing the resulting information tobe displayed on customers' devices and display panels (116), forcustomers and preparation personnel.

The data processing unit and associated data storage will suitably be acomputer programed and running software to perform the functionsdescribed. Implementation of such a data processing system is wellwithin the capabilities of those skilled in the art.

FIG. 3—Ordering System

Referring to FIG. 3 , representing various embodiments, there is a flowprocess diagram of functions of the data processing unit. FIG. 3, 110 isthe computing data processing unit of the system. It will receive oraccess data from 136 fixed data storage and write to the data storagesystem. The data, such as menu items, prices, preparation time, and thelike, are “fixed” in the sense that they are not immediately variable.

The system will have a mechanism allowing a manager to log in and markany item, such as “Sold Out,” so that customers cannot continue orderingan item no longer in stock. The data may be updated as often as neededand there are means for updating the data. This management oradministrative unit allows for input, for changes in data storage, andfor receiving data output (see FIG. 5 ). Temporary, calculated, andintermediate calculation values are stored in data storage unit 132, andcan be accessed and written to by the data processing unit, 110. Forexample, the preparation time is affected by staff levels and skilllevels in the algorithm.

Customer input is from 134 and includes ordered item, edits, delay orrequested wait time, and the like. Order taker(s) (116) providesinput/output. These staff members may be located at a call center, or ina restaurant, and will take orders by phone from customers and enterinto the system.

They may be assigned to roam the parking lot of a restaurant locationand take orders from customers in cars. Input from the preparation staffis shown as 138, and includes start time, order ready information andmay include continuous update of order status.

There is also provided means for the Preparation Staff and orderadministration/management to input data on orders that are beingprocessed. These will include, in some embodiments, individual computertablets, or equivalent or larger display panels, that will have data oncustomer ID, ordered item, requested delay time, and calculatedpreparation order sequence. In some embodiments it is not expedient forthe preparation staff to use touch or keyboard inputs, but foot operatedinput devices are suitable. Voice control input to suitable receiversare preferable in some embodiments. There an abundance and variety ofvoice activated/control technology available which can easily be adaptedfor use in the system of the disclosure.

The data processor unit will calculate the needed information and sendit to the appropriate location. In general, communication for the dataprocessing unit to customer's display and preparation staff will bewireless. The data processing unit and data storage may be a dedicatedsystem or operated by remote shared distributive computing (“thecloud”). A cloud system will generally be preferred.

FIG. 4—Parking Lot

Referring to FIG. 4 , which is an illustrative restaurant/lotarrangement of an embodiment of the disclosure, 202 is a restaurantbuilding, 212 is an order pick up window, 204 and 206 are customaryparking spaces, and 208 is a plurality of non-sequential parallel singlevehicle parking spaces for cars placing orders and awaiting order readynotification. An access road 220 has lot entrances 221 and 222. The sideby side non-sequential single vehicle parking spaces, with access to anon-sequential drive through lane 215 leading to the non-sequentialpick-up window 212, allows customers to: a) not feel rushed when placingan order because no car is behind their vehicle waiting to order; and b)proceed to the pick-up window immediately when their order is indicatedas ready without the potential wait that can be caused in a traditionaldrive-through by other customer's queued vehicles in front of themawaiting their orders' production and completion. This can greatlyreduce waiting time and improve the ordering experience. Having paymentprior to pick up also reduces wait time and makes the entire processmore efficient. The prior payment, in some embodiments, may also help tofacilitate payment for dine-in guests, who can reduce time spent inparking lot spaces. Items 224, 226 and 228 are lot perimeters. Item 214is an ORB, used in some embodiments and not in others, for displayingcustomers order ready information. Item 218 is a payment kiosk providedonly in some embodiments.

Customers (guests) may enter the lot and park in the customary parkingspaces, or in the non-sequential single vehicle slanted spaces, as theydesire. Menus are displayed on customer's mobile devices, or computersthrough the internet or other suitable distributivecomputing/communication system, and orders are made and processed whencustomers are at any location. In preferred embodiments, orders areentered before the guest enters the parking lot, scheduled for times inthe future, etc. Customers wanting immediate, “as soon as possible”(ASAP), service will generally be located in the parking lot, beprepared to depart their current location for the restaurant, or beheaded towards the restaurant lot. The most expedient location will bethe slanted non-sequence single vehicle spaces 208. Customer without theability to pay by mobile device may, in some embodiments, drive by theoptional kiosk 218 and pay with cash or credit card or, in someembodiments, may pay via an optional attendant that roams the parkinglot to take orders and payment. There is no provision for payment at theorder pick up window.

FIG. 5—Multi-Location System

The system, in various embodiments, interconnects more than onerestaurant (store) unit into a combined system and connects to the dataprocessing unit with a complete feedback loop to and from eachrestaurant to provide information of all orders to each location. Anembodiment of such a system is illustrated in the flow diagram of FIG. 5. This information is updated when every order in progress is noted ascomplete.

This multi-location system allows routing of order preparation to themost efficient location, where possible. It is especially helpful forscheduling and preparing pre-scheduled and delivery orders. Eachrestaurant unit, 320, 322 and 324, will have its own server (dataprocessor) that will be able to communicate with the central dataprocessor 310. The order data starts off on the server (data processor)hosting the website, ordering system, or application, and is then passedto the appropriate store server. One unique feature is that the systemdata processors are then passing data back and forth at least to thesystem website or applications to update the “overall order queue”timing of current orders.

Each restaurant unit, 320, 322 and 324, has the ability to adjustcertain timing variables based on current in-unit conditions to increaseor decrease wait times displayed to guests currently ordering. Thesystem will access in-unit schedules and staff positions and skilllevels to determine team's productive capacity at any given timeinterval on any given day. The management display and input unit, 312 isconnected to the data processing unit, 310, to allow administrativeinput and to be able to obtain real time and calculated information ofthe operations. Inputs include, pricing, staff level at each location,order status, particularly prescheduled and delivery orders, etc. Thesystem also allows for delivery drivers, 314, to be re-routed from onestore pick up location to another store pick up location by a centrallogistics control mechanism factoring in variables to shorten theoverall wait time for customers, 334.

Manager(s) can login and update the system to current staff levels andin store conditions so that adjustments to timing are made; for example,sick staff members, delivery driver in vehicle accident, etc. The systemwill also allow managers, 312, to manually increase or decrease waittiming to slow or speed up order inflow. The system will supply datafrom future guest orders (for tomorrow, two days out, etc.) tokitchen/bakery production software and vendor inventory orderingsoftware to help better prepare product quantities for future workdates. FIG. 5 illustrates the system having multiple storesinterconnected. The data processing unit 310 and data storage units 332are central (on-site or cloud). The data processing unit receives inputsand provides data and output to each of the interconnected restaurants A(320), B (322) and C (324). It can receive and provide data (directionsetc.) to a delivery driver (or drone) and provide order information toKitchen preparation staff, 338, and to the Administration unit 312.

Order taker(s) are also an optional input/output source, 316. Thesestaff members may be located at a call center or in a restaurant, andwill take orders via phone, chat, etc. from customers, 334, and enterthe orders into the system. They will also roam the parking lot and takeorders from customers in cars. This will allow orders by those customerswho do not wish to use their own mobile devices. It will also allowbetter customization of future orders, as the order takers will be ableto gather and input to the system identification data such as thecustomer's name, phone number, credit card number, automobile licenseplate number and the like to make the ordering process more convenientfor guests.

For example, the customer's vehicle license plate number is saved to theguest's user profile so that staff members will know the guest's name,have stored payment information tied to the account, see the guest'sfavorites, past orders, etc. as they approach the guest's car. Thisshould make the ordering experience more convenient for the guest. Withpayment types stored to the user profile, on return visits in the samecar, guests will not need to physically provide their credit card. Insome embodiments, the restaurant location is provided with at least onelicense plate reader, camera, or similar technology, to allow restaurantstaff, the ordering system, or both to identify the customer orcustomer's vehicle before the customer arrives at the order pick upwindow.

In some embodiments the disclosure is a system and process for managingand scheduling an order in a restaurant with both pick up business anddelivery business. Scheduling take-out orders and delivery orders in thesame preparation location (kitchen) is made more efficient whilereducing wait time on pick up orders. This management process worksbasically the same as for pick up orders, except that driver pick up,driver time availability, and various orders' delivery locationsproximity to each other will be taken into account in the data processunit to determine the scheduling of preparation and calculate deliverytime. This allows proximate orders to be clustered with one driver tospeed up overall times. Driver location and arrival time will bedisplayed on the delivery customer's computer or device in the samemanner as for pick up customers.

FIG. 6—Another Parking Lot

Referring to FIG. 6 , which is an illustrative restaurant/lotarrangement of an embodiment of the disclosure, 202 is a restaurantbuilding, 212 is an order pick up window, and 206 is customary parkingspaces. The restaurant is, in some embodiments, a traditional restaurantwith a sequential drive-through order lane 236, such as at a menu boardwith a microphone (not shown), with an additional non-sequentialdrive-through pick up-only lane 238 accessing a single order pick upwindow 212. In some embodiments, payments are accepted at window 212. Inother embodiments, payment is not accepted at window 212.

Customers enter by lot entrance 222 and leave by lot exit 221. In someembodiments, side by side, non-sequential, single vehicle parking spaces(not shown), with access to the non-sequential drive through lane 238leading to the pick-up window 212. Items 224, 226, 228, and 230 are lotperimeters. Item 214 is an ORB for displaying customers' order readyinformation. Item 2141 is an ORB that is narrower, andvertically-oriented, used alternatively or additionally in someembodiments. Item 2142 is an alternate ORB location used additionally oralternatively in some embodiments.

Pre-order customers (guests) may enter the lot and park in the customaryparking spaces, or the non-sequential single vehicle slanted spaces (notshown), if provided, as they desire. Menus are displayed on customer'smobile devices, computers through the internet, or other suitabledistributive computing/communication system. Pre-orders are made andprocessed when customers are at any location. In preferred embodiments,pre-orders are entered before the guest enters the parking lot,scheduled for times in the future, etc. Customers wanting immediate,ASAP, service when pre-ordering will generally be located in the parkinglot, be prepared to depart their current location for the restaurant, orbe headed towards the restaurant lot.

Customers who wish to drive through and have not pre-ordered, and do notwish to place mobile or online orders, are referred to herein asorder-in-line customers. Such customers will enter sequentialdrive-through lane 236, and will typically place their order at amicrophone-equipped menu board (not shown), previous to stop-go light234, 2341, or 2342. Stop-go light 234 indicates to order-in-linecustomers whether they may proceed in the drive-through lane 236 to theorder pick up window 212. Stop-go light 2341 is alternatively oradditionally used in some embodiments.

Pre-order customers will enter non-sequential drive-through lane 238,preferably when their order is ready, as seen on at least one ORB (214,2141, 2142, or some combination thereof).

Customer presence detector 232 detects when a vehicle is present in lane238, and staff inside restaurant location 202 are notified. In someembodiments, stop-go light 2342, stop-go light 2341, or both, indicateto non-sequential pre-order customers whether to merge in to lane 236and approach the order pick up window 212. In some embodiments, waitstaff are also provided with customer identification, as discussedelsewhere herein—such as a license plate reader, notification from thecustomer's mobile device, etc.—in order to have the appropriate orderalready located and waiting at the window.

Pre-order customers without the ability to pay by mobile device may, insome embodiments, pay at the order pick up window, similar to sequentialorder-in-line customers.

FIG. 7—Synchronized Pre-Order Method

Referring to FIG. 7 , which shows a method 700 for synchronizedpre-ordered item preparation at dine-in locations. The method 700 may beimplemented as computer instructions stored on one or more memorydevices and executed by one or more processing devices. As shown in FIG.7 , method 700 beings at step 702. At step 702, an interactive menu andordering information is provided to a customer. The interactive menudisplays menu information available at a dine-in location. In someembodiments, the interactive menu may be displayed using a mobileapplication on the customer's mobile device. In certain exemplaryembodiments, while the interactive menu is displayed on a singularcustomer device, there are multiple customers that are placing an orderoff of the interactive menu. Additionally, in some embodiments, theinteractive menu and ordering information provided at step 702 mayconstitute a display that is identical to the display provided at adine-in restaurant. For example, the interactive menu that is displayedat step 702 can list the same drinks, food listings, entrees,appetizers, desserts, and combinations thereof that are provided tosit-down customers at the dine-in restaurant.

At step 704, a provisional input is received from the customer. Theprovisional input may, in some embodiments, include one or more menuselections, and real-time telematics information of the customer. Forexample, the provisional input may include real-time telematicsinformation based on a global position of the customer's device andcurrent driving information. In some embodiments, the real-timetelematics information can function to display the current and planneddriving locations of the customer. In some embodiments, the currentdriving information includes at least one of local traffic reports,standard traffic conditions, road structures, location, destination,route, and combinations thereof. Moreover, in some embodiments, theprovisional input can further include payment information of thecustomer. In other embodiments, the provisional input may not includespecific payment credentials from the customer, but may still include aselection from the customer to pay for the order at the dine-inlocation. In certain embodiments, the provisional input may includeselection of the type of seating or table that the customer would liketo dine at in the restaurant. For example, the provisional input mayinclude customer table preferences, such as position of table, boothseating, chair seating, bar seating, outdoor seating, or a combinationthereof. Moreover, in these embodiments, the provisional input caninclude the selection of a particular table based on the customer tablepreferences and the available tables at the dine-in location, whichwould allow the customer to know the table location prior to arrival andhead directly to the appropriate table.

At step 706, an arrival time of the customer to the dine-in location isdetermined. This determination is responsive to receiving theprovisional input from the customer device. Following, at step 708, thearrival time of the customer and the one or more menu selections to thedine-in location are transmitted.

At step 710, the method 700 continues through optimizing an ordercompletion time based on the real-time telematics and the arrival timeof the customer to the dine-in location. For method 700, the method mayadditionally include dynamically repeating at least one of steps 702through 710 responsive to an update of the provisional input from thecustomer. Such an update of the provisional input may include a changeto the arrival time, the order selection from the interactive menu, orthe payment credentials. Moreover, the provisional input may be updatedbased on changes to current driving information.

In some embodiments, the method 700 may additionally include a step ofobtaining a set of production timing and slip logic (PTSL) rules forgenerating a dynamic preparation order as a function of PTSL inputs. ThePTSL inputs can include, for example, the one or more menu selections, acurrent dine-in queue, configurable variables comprising a cook time foreach of the one or more menu selections, and the real-time telematicsinformation of the customer. In certain embodiments of the disclosure,the method 700 may additionally include a step in which the PTSL rulesare applied to facilitate step 710. For example, the additional step mayinclude applying the PTSL rules to optimize the order completion timeand generate an order fire time, where the order fire time is set to endat order completion time.

Further, in some embodiments, method 700 may continue through a display,at the dine-in restaurant location, of the order completion time and thearrival time of the customer. For example, this display may be presentedto the employees at the dine-in location, in the kitchen of the dine-inlocation for all staff to view, or to customers that enter into thedine-in location. Moreover, in certain embodiments, in response todisplaying the order completion time and the arrival time of thecustomer, the kitchen staff or restaurant employees may provide acompleted order. For example, the provision of a completed order mayinclude providing at least one of the one or more menu selections to atable in the dine-in location. In such an exemplary situation, the tablemay be reserved for the customer or customers. In some embodiments, thecustomer may already know the particular table that is reserved based onthe customer's preferences. Following, the customers may arrive at theirreserved table and eat the order in a similar fashion to a traditionaldine-in restaurant experience.

FIG. 8A-D—Pre-Order Mobile Display Screens

In various embodiments, shown in FIGS. 8A-D, when the customer accessesthe menu a customer identification (ID) is generated by a dataprocessing unit (e.g., processing device), or the customer uses anexisting unique ID number or code. When the customer selects items fromthe menu for orders that are wanted for dine-in purposes, there isgenerated and displayed on the customer's mobile device or computer themenu items selected, the price for each item, and the option to set adrive to the dine-in restaurant, as illustrated in FIG. 2A. Thus, thecustomer can see (104 display on customer's mobile device, see also FIG.8A- or appropriate computer screen) which menu items to expect whenarriving at the dine-in location and can edit the order accordingly. Thesystem data processor(s) will calculate all the variables.

After selecting to “SET DRIVE” the real-time telematics of the customerdevice will be taken by a provisional input. If the estimated drive timeis less than the amount of time that it takes to prepare an item, thenthe display may also display an appropriate message such as “YourOrder's Wait Time will be X minutes. To shorten your Wait Time, removethe highlighted item(s) below.”

Thus, the customer may edit the order, for example, delete pizza, andselect another item with shorter preparation time (see 106 to 102 ofFIG. 1 , which may be used in conjunction with the screen of FIG. 8A).

As illustrated on FIG. 8B, once the drive is set and at least a firstprovisional input has been sent to the restaurant, the directions andarrival time may be shown on the screen. Moreover, the provisional inputmay be changed through a selection to edited (as illustrated on FIG.8B). In some embodiments, if the customer selections a payment option,the customer is asked to make required payment, as illustrated in FIG.8C. In such an embodiment, the customer may be able to select optionsfor payment using their mobile device or may select to pay at the store.

In preferred embodiments, only electronic payment from a customer'smobile or computer device connected by the internet (or otherdistributive computing method or connectivity method) is accepted aspayment. There are many mobile payment systems available and more arebeing developed all the time. These include Square Wallet, virtualprepaid cards, Google Pay, Apple Wallet, Android Pay, Dwolla, and thelike. In some embodiments, there is provided a kiosk at the restaurantlocation for payment by credit card, cash, other payment means, orcombinations thereof. Also, in some embodiments, there is provided acustomer service representative (order taker) in the location parkinglot that will have a mobile device for taking orders and payments.

As the customer proceeds to the store, in some embodiments, the screenmay detail certain real-time telematics information, including the timeremaining until the dine-in location is reached (as shown in FIG. 8D).Moreover, as shown in FIG. 8D, in certain embodiments the screen maydisplay the status of each item that has been ordered by the customer.

Utilizing the systems displayed, kitchen orders may be prepared by thepreparation staff in parallel, not necessarily in linear sequence, asdetermined and arranged by an algorithm of the data processing unit. Thesystem algorithm determines which order to make next based upon thereal-time telematics information of the customer. Simple orders andpreferred guests' orders are moved forward in progression. Multipleorders may be worked simultaneously.

The data processing unit or module for this dine-in system, shown as1100, is the computing and data generation heart of the system. Itcontains suitable data storage capacity for menu items, prices,preparation time, customer identification, order details, paymentdetails and the like. It is capable of computing preparation wait timeand pre-preparation times from inputted and stored data and causing theresulting information to be displayed on customers' devices and displaypanels, for customers and preparation personnel.

The data processing unit and associated data storage will suitably be acomputer programed and running software to perform the functionsdescribed. Implementation of such a data processing system is wellwithin the capabilities of those skilled in the art.

FIG. 9A-D—Restaurant Visual Display Screens

In various embodiments, shown in FIGS. 9A-9D, the dine-in location canutilize displays that present the information collected and determinedby a system for synchronized pre-ordered item preparation at dine-inlocations.

As shown in FIG. 9A, at the dine-in restaurant location, a screen can bepresent to display information to the restaurant employees—includingcooks, employees, and wait staff—that allows for synchronizedpre-ordered item preparation. In some embodiments, the screen may listthe orders that are currently received from dine-in customers. Thesedine-in customers may include customers physically present within thedine-in location or those utilizing a method and system that operate offmobile applications, such as the displays shown in FIGS. 8A-8D. Fordine-in customers that are pre-ordering and not yet physically presentat the dine-in location, the screen, in certain embodiments, can includeinformation such as the arrival time of the customer, the fire time ofthe order, the order completion time, the current time, and the itemsthat have been order, as shown in FIG. 9A. Additionally, as displayed asan exemplary embodiment in FIG. 9A, the orders may be listed as a queuethat is sequenced with the earliest order fire time being displayedfirst in the queue.

Additional screens may be displayed in the dine-in restaurant locationto help synchronize pre-ordered item preparation. For example, as shownin FIG. 9C, a display can be present in the dine-in restaurant locationthat illustrates which orders are currently being prepared, which ordersare about to be prepared, and which orders are ready for service. Insome embodiments, as is present in the embodiment shown in FIG. 9C, thecustomer identification number from a mobile application orcustomer-device based system may be displayed next to the status of thecustomer order. Based on the order status, the dine-in restaurantlocation wait staff can determine when to bring the order to a table indining area of the restaurant. Further, in certain embodiment, as isshown in FIG. 9D, the order fire time can be presented next to statusand order number of the customer order.

The screen displays in the dine-in restaurant location, including thoseshown in FIGS. 9A-9D, can be communicatively coupled with the systemsthat are processing the customer orders and real-time telematics of thecustomer device. The data processing unit and associated data storagewill suitably be a computer programed and running software to performthe functions described. Implementation of such a data processing systemis well within the capabilities of those skilled in the art.

FIG. 10—Dine-In Customer-Facing Visual Display

Beyond the staff-facing visual displays shown in FIGS. 9A-9D, thedine-in restaurant location can include customer-facing visual displaysshown in FIG. 10 for use in the dining area of the dine-in restaurant.In preferred embodiments including such dine-in customer-facing visualdisplays, as shown in the illustrative embodiment of FIG. 10 , theparticular table that is associated with the dine-in customer order isspecified. In such embodiments, the customers may utilize the screen todetermine where their prepared food orders have been served. By allowingthe customers to locate their order, the customer-facing visual displayshown in FIG. 10 can help to reduce wait time at the dine-in restaurantlocation.

In some embodiments, the customer-facing visual display shown in FIG. 10includes whether food and drinks have already been served to the table,are in the process of being served, or have yet to be served. Forexample, the customer-facing visual display may show that drinks havealready been brought to a table and that the food is arriving at aparticular time.

FIG. 11—Dine-In Location System

Referring to FIG. 11 , representing various embodiments, there is a flowprocess diagram of functions of the data processing unit. FIG. 11, 1100is the computing data processing unit of the system. It will receive oraccess data from 1108 fixed data storage and write to the data storagesystem. The data, such as menu items, prices, preparation time, and thelike, are “fixed” in the sense that they are not immediately variable.

The system will have a mechanism allowing a manager to log in and markany item, such as “Sold Out,” so that customers cannot continue orderingan item no longer in stock. The data may be updated as often as neededand there are means for updating the data. Temporary, calculated, andintermediate calculation values may be retained in the provisional inputstorage 1104; this provisional input storage functions synonymously withthe function of data storage unit 132 in FIG. 3 .

Immediate changes to customer input—prior to the retention in theprovisional storage 1104—may come from order taker 1102. The changeinformation coming from order taker 1102 includes changes to ordereditem, edits, delay or requested times for arrival at the dine-inrestaurant location, and the like.

There is also provided means for the Preparation Staff and orderadministration/management to input data on orders that are beingprocessed. These will include, in some embodiments, individual computertablets, or equivalent or larger display panels, that will have data oncustomer ID, ordered item, requested delay time, and calculatedpreparation order sequence. In some embodiments, the PTSL inputs 1110and dine-in data processor 1112 work in conjunction with data processorunit 1100 for storage of data and rules to help optimize the ordercompletion time being determined by the data processor 1100 in thesystem for synchronized pre-ordered item preparation at dine-inlocations.

The data processor unit will calculate the needed information and sendit to the appropriate location. In general, communication for the dataprocessing unit to customer's display and preparation staff will bewireless. The data processing unit and data storage may be a dedicatedsystem or operated by remote shared distributive computing (“thecloud”). A cloud system will generally be preferred.

FIG. 12—Restaurant

Referring to FIG. 12 , which is an illustrative restaurant locationsystem to facilitate synchronized pre-ordered item preparation of anembodiment of the disclosure, 1200 is a restaurant location (showing anexemplary building outline), 1216 is an order pick-up window, and 1206is an entry way for dine-in customers. The restaurant is, in someembodiments, a traditional restaurant that contains a front-of-housedining area 1204 and a back-of-house kitchen 1202.

In preferred embodiments of the disclosure, the dining area 1204includes a plurality of tables 1210. The plurality of tables 1210 mayinclude a personal customer-facing visual display 1212, which can bepositioned atop one or more of the tables in the plurality of tables1210. The personal customer-facing visual display 1212 can be used incertain embodiments to show customers the exact table at which theirorders were served. Further, in some embodiments, the personalcustomer-facing visual display 1212 can be configured to display thetimes when each item in the customer order was served to the table.

Moreover, in the dining area 1204, in preferred embodiments of thedisclosure, the dining area 1204 includes a first customer-facing visualdisplay 1208, which can be viewed by customers when entering the dine-inrestaurant location 1200 through the entry way 1206. In someembodiments, the first customer-facing visual display 1208 can beconfigured to display an arrival time of the customer to the restaurantbuilding and the corresponding table in the plurality of tables 1210.Additionally, the first customer-facing visual display 1208 can beconfigured to display a pathway to the corresponding table for thecustomer.

In the kitchen area 1202, in preferred embodiments of the disclosure,there is a staff-facing visual display 1214, such as those shown inFIGS. 9A-9D. The staff-facing visual display 1214 may be configured todisplay an order fire time, a corresponding order completion time, thearrival time of a customer to the restaurant building, and thecorresponding table. Moreover, in either the kitchen area 1202 oranother room available to the restaurant staff in the restaurantlocation 1200, certain embodiments include a dine-in location server,where the dine-in location server is communicatively coupled to adine-in application for use on a customer device of the customer, whichallows for the synchronized pre-ordered item preparation.

The restaurant 1200 allows for a quicker turn-over rate of the pluralityof tables 1210. Moreover, in certain embodiments, the ability topre-order, pre-pay, and pre-select a table reduce the amount of timethat the customers will spend waiting in their vehicles prior toentering the restaurant. Thus, in some embodiments, the dine-in locationsystem of FIG. 11 can be used in conjunction with the restaurant 1200 tofacilitate quicker turns of parking spaces and queuing line real estateby moving customer vehicles through the entire dine-in process moreexpediently.

Customers who wish to dine in and have not pre-ordered, and do not wishto place mobile or online orders, are referred to herein asorder-in-restaurant customers. Customers who wish to drive through andhave not pre-ordered, and do not wish to place mobile or online orders,are referred to herein as order-in-line customers. Such order-in-lineand order-in-restaurant customers may still utilize the restaurantlocation 1200. Moreover, in such embodiments, without the associatedwait times, the amount of space dedicated to parking can be reduced forboth order-in-line and order-in-restaurant customers.

Further Components and Variations Presence Detection and ApproachingCustomer Identification

In various embodiments, the restaurant location is provided withpresence detection means (as discussed elsewhere herein), vehicleidentification means (as discussed elsewhere herein), or both. In somesuch embodiments, the vehicle is identified as it approaches the orderpick up window, and the identification is provided to wait staff. Insome such embodiments, the wait staff select the order for the customerapproaching the window, place the prepared orders in the order thatcustomers are approaching the window in the order pick up lane, or both.

In some embodiments, a customer's license plate is associated with theirorder. The license plate identification sequence (‘number’), in variousembodiment and in various situations, is entered automatically by alicense plate reader apparatus, is entered by the customer placing theorder, is entered by a staff member taking the order, or other suitablemeans. In various embodiments, another identification means is usedalternatively or in combination, including an image of the vehicle, anorder number, a color and make of the vehicle, a one-dimensional ormulti-dimensional scan code (such as a barcode, QR code, etc.), astore-provided order device (such as a device with a unique number thatalerts the customer when an order is ready, and can also be identifiedby the restaurant location to direct customers when to merge), a mobiledevice (mediated, in some embodiments, by an application), etc.

In various embodiments, the order processing system automaticallynotifies customers to merge when the order is marked ready, at aspecific time (e.g., a pre-determined amount of time before thecalculated order ready time) or event (e.g., a trigger time, statuschange of order directly in queue before the customer's order to‘ready’, etc.), another suitable trigger, or combinations thereof.

Lane Merging

In some embodiments, the restaurant location offers both a drive-throughorder lane(s) and a non-sequential order pick up window(s). Suchembodiments are particularly advantageous for restaurant locations withexisting traditional drive-through order lanes, or with a significantcustomer base that wishes to preserve a traditional drive-throughordering experience. In some such embodiments, an ordering lane isprovided with a linear, sequential-access drive-through lane, wherecustomers enter the lane, approach the ordering window, and place theirorder. At this point, customers do not wait to receive theirorder—thereby holding up other customers waiting to place their order.

In some embodiments, they directly merge into a non-sequential accessdrive-through lane as their order is ready. In some embodiments, theyenter a waiting area, in common with people who have placed mobile oronline orders, and enter a non-sequential drive-through lane as theirorder is ready (e.g. when they are notified by an order-ready board, bya text message, notification device handed to them at the orderplacement window and returned to the restaurant at the pick-up window,etc.). In some such embodiments, the customer is directed to circle therestaurant building and enter a waiting area, such as non-sequentialwaiting spaces, non-sequential queue lanes, parking spaces, etc.

The restaurant location can, thus, offer drive-through ordering andpayment, while still preserving the convenience and time advantages tocustomers who have pre-ordered. Customers who wish to order at thelocation (order-in-line customers) can do so, while customers who wishto pre-order can pick up their order as it is ready, without beingtrapped in line behind order-in-line (non pre-order) customers.

Some embodiments merging a sequential drive-through order line with anon-sequential order pick up line are provided with merging controlmeans to control the flow of traffic from multiple lanes into one (or atleast into fewer) non-sequential order pick up lane. In some suchembodiments, the merging control means comprises one or more presencedetectors, such as a magnetic loop embedded in the road, ultrasonicsensor, video sensor, radar sensor, or other suitable apparatus.

The merging control means, in some embodiments, further comprisessignaling means to direct traffic from various lanes when to enter thenon-sequential pick up lane. In some such embodiments, the signalingmeans comprises a light signaling system for merging, such as having ared and green (or other suitable colors) for each lane. When a customeris to enter the non-sequential pick up lane, the light for their laneturns green. In some such embodiments, direct access (as opposed toaccess from the ordering/payment lane(s)) to the pick-up lane (such asfrom the parking lot, from queuing spaces and/or lanes, etc.) is ‘green’(for go/enter) by default, while access from the ordering lane is ‘red’(for stop/do not enter) by default. When the next order in line in theordering/payment lane is ready, the direct access lane signal switchesto ‘red’ (or other ‘stop’ signal), and the access from the ordering laneswitches to ‘green’ (or other ‘go’ signal). In various embodiments,other appropriate signaling is used, such as words, rotating signs,audible signals, text messaging, etc.

Embodiments with an ordering lane merging directly into a pick up lanepreserve the advantages of non-sequential access to order pick up basedon order ready time, thereby preserving efficiency for pre-orders, andpreserving order pick up time accuracy (e.g. not unnecessarily extendingorder pick up time by forcing customers to wait on orders being placed,prepared, and delivered in sequence)—customers are enabled to ‘jump theline’ at the restaurant by pre-ordering. Such embodiments areparticularly useful for locations that are presently relativelytraditional, sequential access ordering/payment I pick up locations,allowing them to add a ‘jump the line’ feature for non-sequential orderpick up to incentivize customers who prefer the advantages ofpre-ordering instead of waiting in line.

In some embodiments, such as some referenced above, a further advantageis added by extending the benefit of non-sequential order pick up todrive-through ordering customers. Such embodiments include those inwhich traditional drive-through order/payment I pick up locations areconverted into non-sequential pick up locations by providing anon-window ordering and payment station. Such embodiments areparticularly useful for locations that do not have the capability fortwo or more windows, or merging lanes together. Locations with only onewindow will, in some embodiments, convert their window into anon-sequential pick up only window.

Various such embodiments are provided with at least one of: an orderingstation with a microphone, separate from the flow of the non-sequentialpick up window; an ordering kiosk without a microphone; an orderingkiosk with a touchscreen with or without a microphone; one or moreattendants with mobile ordering and payment stations (such as a tablet)in the parking lot; or other suitable means for taking orders. All suchorder and payment taking means, at least when used in these embodiments,are placed outside of the flow of the non-sequential order pick upwindow lane(s), thereby preserving customer access to the order pick upwindow when their order is ready. All such order taking means preferablyaccept payment as well. Some are capable of accepting cash, checks, orboth, while others only accept electronic forms of payment (such as atleast one of debit and credit cards, Apple Pay, Paypal, Google Pay,Venmo, Bitcoin, etc.).

In some embodiments extending the benefit of non-sequential order pickup to drive-through ordering customers, at least one ordering lane isprovided. The ordering lane provides access to a plurality of queuingparking spaces, enabling a customer to place an order and pay for it,and then move to a queuing space and wait to enter the non-sequentialorder pick up window just like pre-order customers. Such embodimentscan, in a measure, provide the ‘best of both worlds’ for pre-order anddrive-through-ordering customers, allowing both to order in theirpreferred way, while also allowing both pre-order anddrive-through-ordering customers to pick up their order in anon-sequential manner according to the order-ready time.

Multiple Order Channels

In some embodiments, the restaurant merges orders from multipleorder-receiving channels, and distributes the orders after preparationback out to the proper channel. Channels include, in variousembodiments, at least one of: custom mobile phone application, customwebsite, third-party app, third-party website, or food services (such asGrubHub, Favor, FourDoor, Dash, etc.). In some such embodiments, therestaurant provides a separate pick up area, a separate order pick upwindow, or both, for delivery services. In such embodiments, athird-party delivery driver comes to a designated pick up area I window,while a direct customer comes to a different pick up area I window. Insome embodiments merging orders from multiple order-receiving channels,the order-receiving channels are reduced by restricting all orders fromthe order pick up window, and re-directing them to another channel (suchas mobile ordering).

Multiple Locations

In some embodiments, a common ordering system is provided acrossmultiple restaurant locations. In some such embodiments, calls formultiple locations are routed to a common call center (or regional callcenters). Such embodiments allow a single call center for multiplestores, which provides advantages to customers and restaurant staff.Restaurant staff are calmer—wait staff are not having to handle jugglingphone calls, or at least not the same frequency of phone calls, and waitstaff do not have the problems with hearing customers due to thebackground noise of a busy restaurant. Customers receive calmer, morefocused service, less background noise, and more accuracy in theirorders. The ability to call is useful, for example, for people who wantto pre-order but are not comfortable with mobile or online ordering, forlarger orders that are inconvenient or unable to purchase over theonline or mobile ordering system, and for questions regarding policies,menu, service, billing issues, etc.

Order Selection Accuracy

In many embodiments, the system and methods are optimized for accurateorder delivery (including handoff at an order pick up window) to thecustomer. When the orders are prepared and waiting for pick up, it isalways a risk that the wrong order is handed off to the wrong customer.This is particularly challenging when there is more than one order pickup window. It is also particularly challenging when there are multiplecustomers with the same name, if the name is used to identify the order.

In many embodiments, order accuracy is increased—as well as operationalefficiency—by enabling a single order pick up window to be used, becausethe customers in the drive through at any given time are greatly reducedby non-sequential access as the orders become ready (as discussedelsewhere herein). In some embodiments, the order system displays orderinformation on screens (such as a tablet, a computer screen, an orderdisplay in the production area, etc.). In some embodiments, the ordersystem prints off a sheet for each order, or a sheet with multipleorders, with the relevant details of the order for wait staff to use inproduction and delivery.

In some embodiments, as discussed elsewhere herein, the staff arenotified as a customer is approaching the order pick up window, andgiven identifying information on the customer (such a license plate,order ID by identifying a mobile device in the customer's vehicle,etc.), giving staff time to locate and double-check the order before thecustomer appears at the pick-up window. In some embodiments, the ordersystem highlights ‘doubled names’ to alert staff that there are multipleorders with the same or similar identifying information. Variousembodiments highlight doubled identifying information—customer-inputorder ID, vehicle physical characteristics, customer name, etc. In someembodiments, a unique ID is provided to each order that preventsdoubling.

Customer Locating

The order system is also capable, in some embodiments, of acquiring thelocation of a customer by receiving information from a globalpositioning system (GPS) system in the customer's mobile device orcomputer. GPS coordinates of the ordering customer is received fromtheir mobile device and sent to the ordering system, or locating serviceor system connected to the ordering system, to aid in calculating traveltime to better estimate a “future” pick up time. This is especiallyhelpful for a restaurant along a highway. Potential customers can searchdown their travel route for a suitable restaurant, order using theirmobile device, and have the system tell them how much time is requiredto reach the destination pick up location. Operation of a similar GPSsystem for ordering is disclosed in US published application U.S.2006/0293971, the relevant disclosures of which are incorporated hereinby reference. U.S. Pat. No. 8,059,029 discloses a GPS tracking systemwith helpful information on the way and means to set up an appropriateGPS ordering system. The relevant disclosure of U.S. Pat. No. 8,059,029are incorporated herein by reference.

In another embodiment the same GPS tracking is used to enable dronedelivery or any other delivery method to static locations or movingvehicles while in transit. For the example above, the customer may wishto order, but not stop; preferring to have a drone meet the movingvehicle with the food order.

Mapping

In some embodiments, the ordering system is provided with, or connectedto, mapping software. In some such embodiments, the ordering system isprovided with internal maps with delivery-time zones, used to calculatedelivery time to the customer's location. In some embodiments formulti-location restaurants, the ordering system is further provided withstore-delivery-range zones. The customer's location is determined, andthe order is routed to the appropriate location to make and deliver,based on store-delivery-range zones. In some such embodiments, somelocations provide delivery service, and some do not; in such embodimentsthe ordering system routes delivery orders only to locations providingdelivery service. The ordering system takes delivery time into accountin queuing the order and providing an estimated order delivery time, asdiscussed elsewhere. It is a particular advantage to accurately estimatedelivery time for the customer and for production timing and slip-logic,as for many restaurants and locales, delivery time is greater, and oftenmuch greater, than production time. Accordingly, providing accuratetiming to the customer, and efficient production, relies heavily onreasonably accurate delivery timing and estimation.

In some embodiments, the restaurant is listed with at least one mappingservice or app (such as Google Maps, Apple Maps, Bing Maps,OpenStreetMaps, MapQuest, Yahoo! Maps, Wikimapia, etc.), travel serviceor app (such as Tripit, Airbnb, Roadtrippers, TripAdvisor, etc.), orother such service or app. A customer is preparing a trip, or is on theroad, and searches restaurants near a given location. When therestaurant appears on the search, and is selected by the customer, theordering system (an app, website, or other suitable means) receives acustomer's location from the app or service (such as through attributesof the URL passing location (such as a ‘GET’ method), variables passedthrough an application programming interface (such as a ‘POST’ method),permission to access the current location of the customer from thedevice directly, etc.).

The order system highlights menu options that will be ready by the timethe customer arrives, restricts items that will not be ready, or somecombination thereof. The customer places the order as discussedelsewhere herein, and the restaurant prepares the order likewise. Thecustomer can, in such embodiments, have a meal ready forthem—potentially higher quality than fast food in terms of taste,options, health, etc.—with minimal delay in their trip.

In various embodiments, the order system estimates the time from thecustomer's current location to the restaurant location by at least oneof: receiving an estimated travel time from the mapping service or app,receiving a distance from the mapping service or app and calculating anestimated travel time therefrom, receiving a current customer locationfrom the mapping service or app and using a third-party mapping serviceto estimate travel time, receiving a current customer location from themapping service or app and using an internal mapping algorithm toestimate travel time, other appropriate means, or some combinationthereof.

In some embodiments, at least part of the ordering system is provided bya third party, and individual restaurants or restaurant chains have theoption of subscribing to or otherwise participating in this multi-vendorordering system. In some such embodiments, the multi-vendor orderingsystem integrates with one or more mapping services or apps—which invarious embodiments are third-party or are directly incorporated intothe software.

In such embodiments, customers can search a map for restaurants near agiven location, or along a given route. The customer can filter forrestaurants participating in the multi-vendor ordering system (or thesearch is restricted only to participating restaurants), and then canplace an order seamlessly. The multi-vendor ordering system presentsordering information to the customer, and sends the order to therestaurant. In some embodiments, the multi-vendor ordering system atleast handles all interaction of the customer with the ordering system,such that the customer never has to leave the unified interface, and mayorder from one or more restaurants directly from the interface.

In some embodiments, the multi-vendor ordering system allows restaurantsto customize the look and feel of the menu on their ordering system,within general system or app parameters.

Various embodiments using mapping and order systems allows the customerto order through virtual assistants, such as Cortana, Siri, Alexa,Google, etc., using voice commands. It is said that the most commonrestaurant internet (including mobile) search is “restaurants near me.”It may well become “restaurants on my route.” The present disclosureprovides advantages, for example, in convenience and increased choice tocustomers. It also provides advantages, for example, in efficiency andincreased customer engagement and potential customer base forrestaurants.

Delivery

In some embodiments, the restaurant provides external order deliveryservice, actually delivering the order to a customer-specified location.In some embodiments, the restaurant provides external order deliverythrough at least one third-party delivery service (such as GrubHub,Favor, FourDoor, Dash, etc). In some embodiments, the restaurantprovides external order delivery at least through restaurant-specificdelivery personnel, whether employees or contractors. In someembodiments, the external order delivery personnel pick up orders todeliver to customers at the order pick up window. Such embodimentsprovide easy integration of delivery drivers; the non-sequential accessprevents delivery personnel from unduly interfering with the flow ofcustomers.

In some embodiments, the personnel pick up orders to deliver tocustomers at a separate location, such as a dedicated delivery-personnelorder pick up window. Such embodiments are especially useful forlocations with relatively high volumes and/or relatively highpercentages of external delivery orders, separating the deliverypersonnel from the flow of normal customer pick up traffic, andpreventing delivery personnel traffic from slowing down the flow ofcustomer pick-ups, particularly when the drivers are picking up multipleorders to deliver. Such embodiments having a dedicated deliverypersonnel order pick up window preserve the efficiency of non-sequentialaccess for drivers, especially by eliminating the need for drivers tofind a parking space and enter the restaurant.

In some embodiments, a customer is provided with the option to converttheir pick up order to an external delivery order. For example, acustomer may have placed a pick up order, received an order-ready time(e.g., 15 minutes), and planned to leave the office in 10 minutes, drivefor 5 minutes, and pick up the order when ready. If the customer thenbecame engaged in a meeting, phone call, car refused to start, etc., thecustomer can access the order again (e.g., on a mobile device, computerwith online access, telephone, etc.) and request that the order beconverted to a delivery order. The order is assigned to a deliverydriver, and the order-delivery time is then calculated. No interruptionof restaurant workflow is caused, and the customer can stillconveniently receive their order.

Such an embodiment works particularly smoothly in a location with anorder pick up window for customers and delivery drivers, where the orderis simply picked up by a delivery driver instead of the customer. Theorder system is updated to indicate pick up by the delivery driver, andthe restaurant wait staff can verify the order pick up personaccordingly. In embodiments having a separate delivery driver window,the order can be transferred to the delivery driver pick up area in therestaurant, or a shared area having access to the customer order pick upwindow(s) and the delivery driver order pick up window(s).

In some embodiments, the order system allows the customer to designateanother person, such as a family member or third-party delivery driver,to pick up the order. The customer can, in various such embodiments,designate another person by email, phone number, name, etc. In somecases, in some embodiments, the ordering system allows the customer tosend the order, or certain data regarding the order, directly to thedesignated person. The order system updates the information associatedwith the order, and wait staff at the restaurant location can validatethe person picking up the order against the information in the ordersystem.

Location-Triggered Order Preparation

In some embodiments, the ordering system is optimized for fresh-cookedfood, which is particularly advantageous for restaurant locations thatspecialize in food being just prepared as the customer receives it. Insome such embodiments, the ordering system is provided with internal orexternal maps, and the capability of estimating travel time to therestaurant location(s), either internally, or through connection with anexternal module or system. Customers with mobile devices having locationabilities (such as equipped to communicate with global positioningsystem (GPS), GLONASS, etc.). The mobile device (potentially embedded ina vehicle) runs a software (such as mobile app) that conveys thecustomer's location to the order system. The order system monitors thecustomer's location, calculates the time required to arrive, andtriggers order preparation to start once the calculated time from thecustomer's current location is approximately the same as the orderpreparation time.

In various embodiments, positive or negative buffers are added toincrease the likelihood of the order being ready when the customerarrives (positive buffer—time is added), or to make sure that the orderis being completed as the customer arrives (negative buffer—time issubtracted)—such as for a restaurant that completes and serves an orderin the presence of the customer. In some embodiments, the system doesnot continually calculate the time from the customer's current locationto the restaurant location, but instead is provided with apre-determined distance range from the restaurant location: when thecustomer enters that range, the order system triggers preparation of theorder.

In some embodiments, mobile devices, vehicles, etc. having softwarereading at least one inertial sensor (such as accelerometer, gyro,etc.), and the customer inputs the location from which they will bedeparting. Once the software (such as a mobile app) detects steadymotion of the mobile device or vehicle rate indicating the customer isdriving, the software notifies the restaurant location. The restaurantlocation calculates (or has previously calculated) the distance from thecustomer's location to the restaurant location, as well as the timerequired for order preparation, and begins preparation of the order intime for it to be finished at or about the time the customer arrives.

EXAMPLE EMBODIMENTS Example 1

In some embodiments of the present disclosure, a coffee shop within-store service and a typical drive-through window is adapted fornon-sequential order pick up. In some such embodiments, the window isconverted to order pick up only, or an additional order pick up onlywindow is added. In either case, the order pick up window has directaccess, and no microphone, and is designed to not be blocked by trafficthat is ordering. In some alternative embodiments, an ordering stationis provided, such as by adapting the lanes to provide independent accessto the pick-up window, and to the previous ordering station. Theprevious ordering station is converted to an independent order placementstation, at which customers may place (and, in some embodiments, payfor) their order, and then exit the ordering station and lane, and enterparking or queuing spaces until their order is ready, at which pointthey enter a non-sequential drive-through lane to approach the orderpick up window.

Example 2

In some embodiments, a primarily dine-in restaurant utilizes theordering system of the present disclosure. In some such embodiments,customers place at least some portion of their order, including adesired dining time, via an internet-connected device or mobile device,by phone, etc., and receives an expected dining time. The orderingsystem provides the expected dining time by taking into account thecurrent number of tables and seating available, current and expectednumber of customers, wait staff levels, etc. The restaurant prepares theorder, sets the table, and is ready for the customers when they arriveat or near the expected dining time. More than just ‘reserving’ a table,the ordering system allows the table to be reserved easily, withouthaving to call or stop by the restaurant. It also allows the restaurantto maximize usage of available seating, tables, staff, etc. by reservingfor a more accurate time and providing an accurate expected dining time.It reduces the inconvenience and annoyance to customers of standing inline waiting to be seated, by providing them an accurate expected diningtime.

Example 3

Some embodiments of the present disclosure comprise a convenience storeor travel center that serves food, such as sandwiches, hot dogs,breakfast pastries, tacos, hamburgers, desserts, etc. Customers canpre-order a menu item, or at least choose from a subset of the menuprovided in the store. In some embodiments, the store adds anon-sequential order pick up window and associated lane. In someembodiments, the customer picks the order up in-store at a dedicatednon-sequential pick up area. Accordingly, the customer can use timeduring travel to place the order, and minimize time waiting for a hotmeal at the travel center, convenience store, etc.

Example 4

Some embodiments of the present disclosure comprise a restaurantoffering a customizable build-your-own entree—such as build-your-ownsandwiches, burritos, tacos, pizzas, hamburgers, salads, etc. Therestaurant accepts pre-orders at least online or through a mobiledevice, including all or a subset of available customizations. Customersare able to place an order online, including their customizations, andreceive an order-ready time (depending on various factors, includingwhether the order is placed with a desired pick up time or as an ASAPorder). The restaurant provides a dedicated non-sequential order pick uparea, non-sequential order pick up window, or both, where customers canpick up their order without waiting in line. This provides an especialadvantage for customers and restaurants in such locations, where theline typically moves more slowly because of the many choices customersmust make during customization. Additionally, customers are easily ableto distinguish when placing their order between free and add-oncustomizations, and the price of add-on customizations, without theannoyance of repeatedly asking restaurant staff or searching a menu ormenu board.

Example 5

Some embodiments of the present disclosure comprise a restaurantoffering delivery of the order to the customer's desired locationthrough at least one third-party food delivery service, either incombination with, or in place of, restaurant delivery staff. In somesuch embodiments, the customer requests delivery (versus pick-up) whenplacing the order, or at some point after placing the order. The ordersystem queues the order as discussed elsewhere herein, and schedules adriver to make the delivery with a third-party food delivery service(such as Favor, GrubHub, etc.). The driver comes to a non-sequentialorder pick up area (such as a common pick up window for both drivers andcustomers, or a dedicated driver pick up window), picks up the order,and delivers it to the restaurant.

In various embodiments, the order is initially placed through therestaurant's order system, or through a third party order system (suchas for a food delivery service) and then transferred to the restaurantorder system. In some embodiments, the restaurant is a food deliveryservice only location, having a pick up window or area (preferably adrive-through window) with non-sequential access for food deliveryservice drivers.

In some embodiments, an additional calculated time—driver summons—isprovided that is calculated at least based on available drivers, timerequired for drivers to arrive at the restaurant, and order preparationtime. In some such embodiments, the order system obtains information onpresent driver availability and location through at least one connectionto food delivery service systems (such as through an applicationprogramming interface). In some such embodiments, the order system doesnot use or calculate the driver summons time. In some embodiments, theorder system queues the order, and reserves a pick up time with adriver. In some embodiments, the order system calculates driver summonstime based on the likelihood of a driver being available within a givendriving distance (or time, or both), and triggers a summons of a driverwhen the driver summons time is reached. The driver summons time may bebefore order production begins, or afterwards, depending on thecalculated production time of the order, and the estimated time for adriver to arrive.

Example 6

Some embodiments of the present disclosure comprise a ‘fast-food’ typerestaurant that traditionally does not have a drive-through option, suchas many quick-preparation or pre-prepared pizza locations. Suchrestaurant locations can add a non-sequential access order pick upwindow (in some such embodiments, the window having no microphone and noprovision for placing or paying for an order) and mobile/onlineordering, such that customers can order online, and pick up their orderat a pick up window. While many such locations would not be able to adda traditional drive through window due to space constraints, the presentdisclosure, as discussed elsewhere herein, allows the addition of adrive-through pick up window with minimal impacts on available space.

Example 7

The present disclosure is advantageous in various embodiments forlocations with restricted space insufficient for current requirementsfor traditional drive-through order and pick up lines. For example, arestaurant seeking to utilize a location on a corner lot that is idealfor a fast casual food drive-through pick up location due to proximityto target clientele, but prevented from doing so by having a lot toosmall for the required number of vehicles in a sequential accessdrive-through lane, can apply an embodiment of the present disclosure inorder to utilize the location for drive-through pick up.

In one particular such situation, a location was currently being usedfor both customer sit down and inside customer pick up, as well as forin-store delivery driver pick up. Customer drive-through order pick upwas planned to add to the location, but the lot size, surroundingdevelopment, and city requirements prevented a standard, sequentialdrive-through lane and window to be added, because the length of thelane required to accommodate the number of vehicles at one time requiredby the city (in order to prevent the wait line from spilling onto theroad or adjoining businesses) was too large for the lot. The locationincorporated a non-sequential drive-through order pick up windowconfigured only for pick-up of previously placed orders, successfullyeliminating the need for a long, space-inefficient sequentialdrive-through lane.

Additionally, the location offers the convenience and speed advantagesof the non-sequential order pick up lane and window to its customers,offering the convenience of picking up orders without exiting thevehicle, and the speed of entering the pick-up lane and approaching thewindow only when the order is ready, avoiding trapping customers in alane and requiring them to wait on slow order placement or preparationof large orders.

Example 8

Some embodiments of the present disclosure comprise a plurality of foodtrucks utilizing one or more ordering systems, the ordering system(s)having a common customer interface. Customers order online, through amobile device, or at a kiosk, at least by selecting the food truck, andthen placing an order with that food truck. The common customerinterface passes the order to the individual food truck's orderingsystem for production queuing, and provides the customer an order-readytime for pick up. The customer can then go to the specified food truckto pick up their food in a non-sequential pick up manner at a giventime. Food trucks particularly lend themselves to providing a dedicatedpre-order pick up area (such as a window, or part of a large window orbay), as they are typically not drive-through. In some embodiments,having food trucks that move from place to place, the common customerinterface provides the customer with the location of the food truck atthe time the order is to be picked up.

In such embodiments, customers are able to more fully engage theofferings of food trucks with greater convenience, by not having to findthe food truck and peruse the menu at any given time. Instead, thecustomer can access the food truck's menu electronically, place theorder, and then pick up the order at the present location of the foodtruck. This is particularly useful in crowded cities and areas wherefood trucks are often popular. Additionally, such embodiments are usefulto food trucks to extend their customer base to people who do not havethe time to track down the food truck, place an order, and wait forpreparation.

Example 9

Some embodiments of the present disclosure comprise a travel center,visitor's bureau, university campus, library, employee lounge, or othercommon area, having a kiosk, a guest wi-fi with a landing web page, orother such commonly accessed interface. The interface provides aselection of local restaurants to choose from, each having orderingsystems providing production timing and slip-logic control of orders,and providing non-sequential order pick up. The ordering systems have acommon user interface, or application programming interface that is usedby the commonly accessed interface (CAI). A user selects a restaurant onthe CAI, and places an order, as discussed elsewhere herein. The CAIprovides an order ready (or order delivery, if delivery is chosen)timing estimate which, in preferred embodiments, is generated by therestaurant's ordering system and passed to the CAI to display to thecustomer. If order pick up is chosen, the CAI provides the customer therestaurant location for pick up.

Such embodiments are particularly useful for customers who wish toquickly access restaurants serving a common area, without having tofilter through internet search results, a phonebook, or the like, for areasonable driving, walking, or delivery time. Additionally, it providesan excellent marketing opportunity for restaurants in an area to maketheir location and menu accessible to a relatively large, targetedcustomer base.

Example 10

Some embodiments of the present disclosure comprise a dine-in restaurantlocation, coffee shop, or other common dining area, having a pluralityof tables that encompass a variety of characteristics. For example, asingle restaurant may have table choices that include booth seating,chair seating, barstool seating, outdoor seating, high top tables, andpicnic-style tables. The exemplary restaurants may utilize orderingsystems having a common user interface, or application programminginterface that is used by the commonly accessed interface (CAI). A userselects a restaurant on the CAI, and places an order, as discussedelsewhere herein. In some embodiments, after the customer has placed anorder for a dine-in meal, the interface provides a selection of tablecharacteristics for the customer to choose from, each corresponding toavailable seating in the restaurant. In some embodiments, the CAIprovides a selection of available tables matching the customer'spreferred characteristics and allows the customer to select a particulartable for dining. The CAI, in such embodiments, then provides thecustomer the particular table location in the restaurant.

Such embodiments are particularly useful for customers who desire adine-in restaurant experience, but also want a quick and efficientdining experience. These customers minimize their wait time by selectingthe particular available table before they arrive at the restaurant.Accordingly, both the customer and the restaurant benefit fromminimizing turn-over times as the table will be ready for dining at thetime of the customer's arrival at the restaurant. An additional benefitis that such an embodiment allows for customers to know where to guidethemselves as soon as they enter the dine-in restaurant, which minimizeswait times associated with host-guided seating. In these embodiments,the customers can arrive at their pre-selected, reserved table at thesimultaneous moment that the pre-ordered food and beverages are servedat the table.

Conclusion

The disclosure claimed has been herein disclosed sufficiently forpersons skilled in the art to comprehend and practice. While thedisclosure may be susceptible to various modifications and alternativeforms, specific embodiments have been shown by way of example in thedrawings and have been described in detail herein. The variousembodiments, examples, and illustrations disclosed herein, whilerepresenting the best and various alternative modes of carrying out thedisclosure as currently contemplated by the inventors, are by no meanslimiting or exhaustive, but serve as an aid to comprehending the fullnature and scope of the disclosure.

It should be understood that the disclosure is not intended to belimited to the particular forms disclosed. Rather, the disclosure is tocover all modifications, equivalents, and alternatives falling withinthe spirit and scope of the disclosure as defined by the followingappended claims. Various other embodiments will become apparent whichfall within the scope of this disclosure and claims.

It should be noted that section titles or headers are provided forconvenience only, and are not to be taken as limiting the scope of thedescriptions thereunder.

The various aspects, embodiments, implementations or features of thedescribed embodiments can be used separately or in any combination.Various aspects of the described embodiments can be implemented bysoftware, hardware or a combination of hardware and software. Thedescribed embodiments can also be embodied as computer readable code ona computer readable medium. The computer readable medium is any datastorage device that can store data which can thereafter be read by acomputer system. Examples of the computer readable medium includeread-only memory, random-access memory, CD-ROMs, DVDs, magnetic tape,hard disk drives, solid-state drives, and optical data storage devices.The computer readable medium can also be distributed overnetwork-coupled computer systems so that the computer readable code isstored and executed in a distributed fashion.

Consistent with the above disclosure, the examples of systems and methodenumerated in the following clauses are specifically contemplated andare intended as a non-limiting set of examples.

Clause 1. A system including: a customer device of a customer includingat least one processor; a dine-in application for use on the customerdevice; a real-time telematics device communicatively coupled to thecustomer device, wherein the real-time telematics device includes aprocessor with a graphical interface, and is configured to collectreal-time telematics information of the customer, where the real-timetelematics information is based on a global position of the customerdevice and current driving information; and a dine-in location serverconfigured to provide one or more menu selection information, where thedine-in location server is communicatively coupled to the dine-inapplication for use on the customer device and causes the at least oneprocessor on the customer device to provide interactive menu andordering information to a customer, where the interactive menu isconfigured to display menu information available at a dine-in location;receive a provisional input from the customer including one or more menuselections, and real-time telematics information of the customer, wherethe real-time telematics information is based on a global position ofthe customer device and current driving information; determine anarrival time of the customer to the dine-in location; transmit thearrival time of the customer and the one or more menu selections to thedine-in location; and optimize an order completion time based on thereal-time telematics and the arrival time of the customer to the dine-inlocation.

Clause 2. The system of any foregoing clause, where the dine-in locationserver further causes the at least one processor on the customer deviceto obtain a set of production timing and slip logic (PTSL) rules forgenerating a dynamic preparation order as a function of PTSL inputsincluding the one or more menu selections, a current dine-in queue,configurable variables including a cook time for each of the one or moremenu selections, and the real-time telematics information of thecustomer.

Clause 3. The system of claim 2, wherein the dine-in location serverfurther causes the at least one processor on the customer device toapply the PTSL rules to optimize the order completion time, and generatean order fire time, where the order fire time is set to end at ordercompletion time.

Clause 4. The system of any foregoing clause, where the dine-in locationserver further causes the at least one processor on the customer deviceto display, at the dine-in location, the order completion time and thearrival time of the customer to the dine-in location.

Clause 5. The system of any foregoing clause, further including a tablein the dine-in location, where the table is set to receive a completedorder including at least one of the one or more menu selections.

Clause 6. The system of any foregoing clause, where the provisionalinput further includes a selection of a table in the dine-in location,where the table is chosen from a list of available tables presented inthe ordering information.

Clause 7. The system of any foregoing clause, further including a tablein the dine-in location, wherein the table is reserved for the number ofguests at least by the order completion time.

Clause 8. The system of any foregoing clause, where the processor isconfigured to dynamically repeat at least one of the processing stepsfrom Clause 1 responsive to an update of the provisional input from thecustomer.

Clause 9. The system of any foregoing clause, where the current drivinginformation comprises at least one of local traffic reports, standardtraffic conditions, road structures, location, destination, route, andcombinations thereof.

Clause 10. A method, including: providing interactive menu and orderinginformation to a customer, where the interactive menu displays menuinformation available at a dine-in location; receiving a provisionalinput from the customer including one or more menu selections, andreal-time telematics information of the customer, where the real-timetelematics information is based on a global position of the customer andcurrent driving information; responsive to receiving the provisionalinput, determining an arrival time of the customer to the dine-inlocation; transmitting the arrival time of the customer and the one ormore menu selections to the dine-in location; and optimizing an ordercompletion time based on the real-time telematics and the arrival timeof the customer to the dine-in location.

Clause 11. The method of any foregoing clause, further includingobtaining a set of production timing and slip logic (PTSL) rules forgenerating a dynamic preparation order as a function of PTSL inputsincluding the one or more menu selections, a current dine-in queue,configurable variables including a cook time for each of the one or moremenu selections, and the real-time telematics information of thecustomer.

Clause 12. The method of any foregoing clause, further includingapplying the PTSL rules to optimize the order completion time, andgenerate an order fire time, wherein the order fire time is set to endat order completion time.

Clause 13. The method of any foregoing clause, further includingdisplaying, at the dine-in location, the order completion time and thearrival time of the customer to the dine-in location.

Clause 14. The method of any foregoing clause, further including,responsive to the display at the dine-in location, providing a completedorder including at least one of the one or more menu selections to atable in the dine-in location, where the table is reserved for thecustomer.

Clause 15. The method of any foregoing clause, including dynamicallyrepeating at least one of steps from Clause 10 responsive to an updateof the provisional input from the customer.

Clause 16. The method of any foregoing clause, where the provisionalinput further includes a selection of a table in the dine-in location,where the table is chosen from a list of available tables presented inthe ordering information and the table is reserved for the customer.

Clause 17. The method of any foregoing clause, where the current drivinginformation comprises at least one of local traffic reports, standardtraffic conditions, road structures, location, destination, route, andcombinations thereof.

Clause 18. A system including: a restaurant building including a diningarea and a kitchen, where the dining area has a plurality of tables; oneor more first visual displays, positioned inside the dining area,configured to display an arrival time of the customer to the restaurantbuilding and a corresponding table, where the corresponding table is oneor more table in the plurality of tables; a second visual display,positioned inside the kitchen, configured to display an order fire time,a corresponding order completion time, the arrival time of a customer tothe restaurant building, and the corresponding table; and a dine-inlocation server, where the dine-in location server is communicativelycoupled to a dine-in application for use on a customer device of thecustomer.

Clause 19. The system of any foregoing clause, where the one or morefirst visual displays are positioned atop one or more table in theplurality of tables.

Clause 20. The system of any foregoing clause, where at least one of theone or more first visual displays is configured to display a pathway tothe corresponding table for the customer.

I claim:
 1. A system for synchronized pre-ordered item preparation atdine-in locations, the system comprising: (a) a customer device of acustomer comprising at least one processor; (b) a dine-in applicationfor use on the customer device; (c) a real-time telematics devicecommunicatively coupled to the customer device, wherein the real-timetelematics device: (i) comprises a processor with a graphical interface,and (ii) is configured to collect real-time telematics information ofthe customer, wherein the real-time telematics information is based on aglobal position of the customer device and current driving information;and (d) a dine-in location server configured to provide one or more menuselection information, wherein the dine-in location server iscommunicatively coupled to the dine-in application for use on thecustomer device and causes the at least one processor on the customerdevice to: (i) provide interactive menu and ordering information to acustomer, wherein the interactive menu is configured to display menuinformation available at a dine-in location; (ii) receive a provisionalinput from the customer comprising: (i) one or more menu selections, and(ii) real-time telematics information of the customer, wherein thereal-time telematics information is based on a global position of thecustomer device and current driving information; (iii) determine anarrival time of the customer to the dine-in location; (iv) transmit thearrival time of the customer and the one or more menu selections to thedine-in location; and (v) optimize an order completion time based on thereal-time telematics and the arrival time of the customer to the dine-inlocation.
 2. The system of claim 1, wherein the dine-in location serverfurther causes the at least one processor on the customer device toobtain a set of production timing and slip logic (PTSL) rules forgenerating a dynamic preparation order as a function of PTSL inputscomprising: (a) the one or more menu selections, (b) a current dine-inqueue, (c) configurable variables comprising a cook time for each of theone or more menu selections, and (d) the real-time telematicsinformation of the customer.
 3. The system of claim 2, wherein thedine-in location server further causes the at least one processor on thecustomer device to apply the PTSL rules to: (a) optimize the ordercompletion time, and (b) generate an order fire time, wherein the orderfire time is set to end at order completion time.
 4. The system of claim1, wherein the dine-in location server further causes the at least oneprocessor on the customer device to display, at the dine-in location,the order completion time and the arrival time of the customer to thedine-in location.
 5. The system of claim 1, wherein the provisionalinput further comprises a selection of a table in the dine-in location,wherein the table is chosen from a list of available tables presented inthe ordering information.
 6. The system of claim 1, wherein theprovisional input further comprises a number of guests associated withthe provisional input.
 7. The system of claim 6, further comprising atable in the dine-in location, wherein the table is reserved for thenumber of guests at least by the order completion time.
 8. The system ofclaim 1, wherein the processor is configured to dynamically repeat atleast one of steps (d)(i) through (d)(iv) responsive to an update of theprovisional input from the customer.
 9. The system of claim 1, whereinthe current driving information comprises at least one of local trafficreports, standard traffic conditions, road structures, location,destination, route, and combinations thereof.
 0. A method forsynchronized pre-ordered item preparation at dine-in locations, themethod comprising: (a) providing interactive menu and orderinginformation to a customer, wherein the interactive menu displays menuinformation available at a dine-in location; (b) receiving a provisionalinput from the customer comprising: (i) one or more menu selections, and(ii) real-time telematics information of the customer, wherein thereal-time telematics information is based on a global position of thecustomer and current driving information; (c) responsive to receivingthe provisional input, determining an arrival time of the customer tothe dine-in location; (d) transmitting the arrival time of the customerand the one or more menu selections to the dine-in location; and (e)optimizing an order completion time based on the real-time telematicsand the arrival time of the customer to the dine-in location.
 11. Themethod of claim 10, further comprising obtaining a set of productiontiming and slip logic (PTSL) rules for generating a dynamic preparationorder as a function of PTSL inputs comprising: (a) the one or more menuselections, (b) a current dine-in queue, (c) configurable variablescomprising a cook time for each of the one or more menu selections, and(d) the real-time telematics information of the customer.
 12. The methodof claim 11, further comprising applying the PTSL rules to: (a) optimizethe order completion time, and (b) generate an order fire time, whereinthe order fire time is set to end at order completion time.
 13. Themethod of claim 10, further comprising displaying, at the dine-inlocation, the order completion time and the arrival time of the customerto the dine-in location.
 14. The method of claim 13, further comprising,responsive to the display at the dine-in location, providing a completedorder comprising at least one of the one or more menu selections to atable in the dine-in location, wherein the table is reserved for thecustomer.
 15. The method of claim 10, further comprising dynamicallyrepeating at least one of steps (a) through (e) responsive to an updateof the provisional input from the customer.
 16. The method of claim 10,wherein the provisional input further comprises a selection of a tablein the dine-in location, wherein the table is chosen from a list ofavailable tables presented in the ordering information and the table isreserved for the customer.
 17. The method of claim 10, wherein thecurrent driving information comprises at least one of local trafficreports, standard traffic conditions, road structures, location,destination, route, and combinations thereof.
 18. A dine-in locationsystem to facilitate synchronized pre-ordered item preparation, thesystem comprising: (a) a restaurant building comprising a dining areaand a kitchen, wherein the dining area has a plurality of tables; (b)one or more first visual displays, positioned inside the dining area,configured to display an arrival time of the customer to the restaurantbuilding and a corresponding table, wherein the corresponding table isone or more table in the plurality of tables; (c) a second visualdisplay, positioned inside the kitchen, configured to display an orderfire time, a corresponding order completion time, the arrival time of acustomer to the restaurant building, and the corresponding table; and(d) a dine-in location server, wherein the dine-in location server iscommunicatively coupled to a dine-in application for use on a customerdevice of the customer.
 19. The dine-in location system of claim 18,wherein the one or more first visual displays are positioned atop one ormore table in the plurality of tables.
 20. The dine-in location systemof claim 18, wherein at least one of the one or more first visualdisplays is configured to display a pathway to the corresponding tablefor the customer.